Black-eyed Peas

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.

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