Southern Vegetarian Black Eyed Peas

This is by far, one of my favorite comfort foods, and so super easy to make! And unlike a lot of dry bean recipes, this won't require any overnight soaking, or all day cooking!

What You'll Need:

Soup Pot - I prefer Cast Iron
1 Pound Dry Black Eyed Peas
I Large Onion, Chopped
2 Med/Lg Cloves of Fresh Garlic, Thinly Sliced
1/4 Cup Jalapenos (I use pre-sliced from jar)
1 Tablespoon of Butter
1/4 Teaspoon Celery Seed
Sea Salt & Pepper to Taste

What To Do With It:

Rinse the beans well in a collander, and as with
all dry beans, check carefully for rocks! Nothing
ruins a yummy bite of black eyed peas like biting
down on a pebble. 
Put in soup pot, and cover with water - you want
to be careful about your water level so as not to
end up with soup. (As they're cooking, you want to
make sure there's just enough water to go over the
top of the beans.) Add the remaining ingredients,
and bring to a rolling boil. Let boil for 10 minutes,
then lower the heat and allow to simmer until beans
are tender, but not mushy. Depending on your pot, it
shouldn't take more than a couple hours, but check
them frequently!

* Best served with my homemade chow chow (as
pictured) and cornbread.  Look for the chow chow 
recipe too!