Peas don’t need the precooking because they don’t produce the gas that beans do.
2 cups vegetable broth 2 cups water
1 large onion, chopped 3 large jalapeños, seeded and chopped 3 cloves garlic, chopped No-Salt Herb Seasoning to taste 1 lb. package dry black-eyed peas
In a heavy dutch oven, sauté the onion, garlic and jalapeno peppers in 1/2 cup of the broth on high heat for 5-7 minutes. Add rinsed dried peas, the rest of the broth, water and seasoning. Bring to a full boil, boil for 5 minutes, then reduce heat and cook over low fire for 45-60 minutes, until peas are soft.
Serve over wild and brown rice and/or quinoa, topped with some freshly chopped jalapeno peppers and onion.