Ingredients
– 1 cup dried black-eyed peas
– 1 tablespoon olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 medium carrot, diced
– 1 can (400 ml) diced tomatoes
– 2 cups vegetable broth
– 1 teaspoon dried thyme
– 1 teaspoon paprika
– Salt and pepper, to taste
Method
1. Start by rinsing the black-eyed peas and soaking them in water for about 8 hours or overnight.
2. Heat the olive oil in a large pot over medium heat and add the onion. Cook until softened, around 5 minutes.
3. Stir in the garlic and carrot, and cook for another 3-4 minutes.
4. Add the soaked black-eyed peas, diced tomatoes, broth, thyme, and paprika to the pot. Stir well and bring it to a boil.
5. Reduce the heat to low, cover, and let simmer for about 30-40 minutes, until the peas are tender. Season with salt and pepper before serving.
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