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In a large saucepan, cover the black-eyed peas with 2 inches of water. Bring to a boil, cover partially and cook over moderately low heat until tender, about 20 minutes. Drain and let cool slightly.

It is lot of black-eyed peas, but we are using them two ways. Take half of the remaining peas and add to a food processor with the tahini, lemon, olive oil, garlic, paprika, cumin, and salt and ...

Black-eyed peas, carrots, celery and onions, garlic, fresh spinach, a ham bone, vegetable broth, olive oil, smoked paprika and diced tomatoes are among the ingredients in our test cook’s Smokey ...

Season the black eyed peas with garlic and onion powder and black pepper seasoning. Put lid back on and cook for an additonal 30 mins on high. *If the broth gets low, add more from the second ...