It turns out that the cold I have been fighting the last four days, that I moaned was the worst of my life, is actually a new type of flu. Blech. It snowed a foot in Saint Paul and I can’t go out sledding just yet. So, what to do when it looks like this outside?

I turn to black eyed peas!

I am a huge fan of black eyed peas. They have such a great hearty taste that can stand on their own just being cooked and seasoned with salt and pepper. This is a recipe I have created over time that can be adjusted depending on what you have in the fridge or garden and if you want it veggie or not.

What you need:

  • 2 cups dry black eyed peas
  • fresh thyme (about 3 full sprigs, picked off their stems)
  • one onion, chopped
  • 2 cloves garlic, chopped
  • half a bunch of greens, chopped (I like dinosaur, plus they grow great in my garden)
  • a splash of dry sherry
  • 3/4 cup stock (I used left over mushoom stock from some porcini I soaked yesterday.)
  • two strips thick cut bacon (optional)

1. Soak the black eyed peas overnight and cook them in boiling water for about an hour, or until tender. Drain, rince and set aside.

2. If using bacon, slice into bite sized pieces and fry until crispy. Drain and set aside, drain off excess fat.

3. Splash sherry in the pan to deglaze. (or add 1 tbsp olive oil if not using bacon)

4. Add onions, garlic and thyme and saute until browned, about 5 minutes

5. Add the cooked black eyed peas, stock, and greens. Cover and simmer for 10 minutes. Add bacon in the last few mintes to warm through.

6. Season with salt and pepper and serve.