As a child, my grandmother always cooked collard greens and black-eyed peas on January 1 for luck. I can still taste the southern down home goodness and love. This simple recipe has no meat. Try it and see what you think.
Ingredients:
4 cups raw organic black-eyed peas
2 tbsp baking soda
6 cups purified water
1 large red onion, chopped
4 garlic cloves, chopped
3 tbsp olive oil
2 tbsp liquid smoke
2 tsp sea salt
2 tbsp Spike All-Purpose seasoning
Optional: 2 slices of Lightlife Vegetarian Bacon (for a more traditional dish flavor)
Directions:
The night before cooking, place the black-eyed peas in a large storage container. Pick out any debris from the peas. Pour 2-3 cups of purified water into the container to cover the peas. Add the baking soda and mix well. The baking soda softens the peas and shortens cooking time. Seal the container and place in the refrigerator overnight. Don’t soak the peas longer than overnight as they will become mushy.
Recipe from BLKANDFIT.com