Rinse peas and pick over for bad or discolored peas and small stones; transfer to a medium saucepan. Cover with stock or water and bring to a boil. Reduce heat to a simmer and continue cooking for 5 minutes; set aside.
In a large stock pot heat vegetable oil over low heat. Add the onion, diced carrot, and garlic. Cook, stirring, until tender, about 6 to 8 minutes.
Add peas and enough stock or water to cover by 2 inches. Add pepper flakes, black pepper, thyme, and oregano. Bring to a boil; reduce heat to medium and simmer, covered, for about 1 hour. Uncover and cook for 30 to 45 minutes longer, or until peas are tender – the longer you cook them, the better they will be. Add more wateror stock as needed to keep them moist.
Serve with olive oil, Tobasco, hot baked cornbread and a tossed salad or steamed collards.
- 16 ounces black-eyed peas
- 4 -6 cups vegetable stock or 4 -6 cups water
- 1 tablespoon vegetable oil
- 2 cups chopped onions
- 1 carrot, peeled and diced
- 4 garlic cloves, smashed and minced
- 1/2 teaspoon dried red pepper flakes
- 1/2 teaspoon fresh ground black pepper
- 1 teaspoon dried leaf thyme
- 1/4 teaspoon dried oregano leaves
- salt and pepper
- Tabasco sauce
- olive oil