COOKING WITH BLACK-EYED PEAS

I've never cooked black-eyed peas before and have heard they're tricky since you don't want to over-cooked them or they'll "explode" or turn to mush - and you don't want to undercook them and be too hard.  I got them just right the first time!  Here is a variation on a southern black-eyed peas recipe.

Black-Eyed Peas

with Ham & Artichoke

Ingredients:

7 c. water

16 oz. (1 lb) dried black-eyed peas

14.1 oz. (1 can) artichoke hearts in brine, chopped

1 medium onion, chopped

1 tsp. sea salt

6 garlic cloves, minced

2 tsp. red pepper sauce

3 Tb. vegetable oil

1/3 c. fresh cilantro, chopped

3 small tomatoes, seeded and chopped

8 oz. cooked smoked ham, chopped

Directions:  Heat water and peas to boiling in a large pot.  Boil uncovered for 2 minutes.  Reduce heat to simmer and add ham.  Cover and simmer for 30 minutes, stirring occasionally, until beans are tender.  Drain well and set aside.  Heat oil in same pot and add onion, artichoke, garlic, salt and red pepper sauce.  Cook for 5 minutes.  Stir in cilantro, tomatoes and peas/ham mixture.  Cook until heated through - about 5 minutes.  Servings:  6-8