The Loma Prietan - March/April 2001

Cooking Green Recipe

Savory Black-Eyes

by Kay Bushnell

Serve over rice or mashed potatoes, roll in a tortilla, or thin with a little water and extra seasoning to make a hearty soup. Serve with braised collards or other greens for a supremely satisfying Southern supper. Tip: This casserole can be made ahead and baked just before serving or baked and then warmed up later. It is delicious either way.

  • 2 cups dried black eyed peas (soak at least 6 hours)
  • 1 cup chopped onions
  • 1 28-oz. can crushed tomatoes
  • 1/4-1/2 cup water
  • 2 1/2 tsp. salt
  • 2 Tbsp. vegetarian (soy) "baco bits"*
  • 2 Tbsp. raw sugar or molasses
  • 3 tsp. prepared mustard
  • 1/2 tsp. anchovy-free Worcestershire sauce*
  • 1/4 tsp. garlic powder
  • 1/4 tsp. crushed red pepper flakes

Spices blended together in a small bowl:

  • 1/4 tsp. pepper
  • 1/2 tsp. rosemary
  • 1 tsp. oregano
  • 1/2 tsp. thyme

*Soy baco-bits and anchovy-free Worcestershire sauce can be found in natural food markets.

In a large saucepan, cover blackeyes with 3 inches of water and soak 6 hours or overnight. Drain, rinse, and cover peas with water. Bring to a boil and simmer until barely tender (about 1/2 hour). Drain cooked peas well, and set them aside.

In a large saucepan braise the chopped onions in a little water until they are tender. Add the cooked black eyed peas. Then stir in the remaining ingredients, including the spices.

Pour entire mixture into a deep casserole dish and bake uncovered at 375° for 1 hour or more, until most liquid bakes off and sauce thickens. Serves 6-8.

Copyright, Kay Bushnell