Farmer's Market Black-Eyed Peas

My O my. When fresh Black-eyed Peas are available in the Farmers market, the shucking machine sits behind the stand and the girls sell 1, 2 and 5 pound bags in 5 different varieties of Black-eyed Peas. My favorite is the Purple Velvet—the Eye of the Pea is a dark purple instead of the usual brown or black and the flavor is sweeter and creamier then the other varieties. I’ve never found the Purple variety available dried. So each summer this is a special treat

Ingredients

6 C fresh Black-Eyed Peas (Purple eyed is my favorite!)

4 Carrots, coarse grated

1 medium-large white Onion

4 large clove Garlic, chopped or 2 Tblspoon ready-chopped Garlic

4-5 ribs of fresh Celery, chopped or 1 teaspoon Celery Seed

¼ cup fresh Parsley, chopped, or 2 Tblspoon dried Parsley

1 teaspoon Cumin powder

½ teaspoon dried Sage

1-14.5 oz diced tomatoes or Rotel tomatoes

1-2 Tblspoon Olive Oil

1 Tblspoon Sea Salt, to taste

Fresh pure Water as needed.

Optional

Dried or fresh peppers to taste, like serranos, pablanos, jalapenos or smoked jalapenos

¼ cup strongly flavored meat, like smoked pork, smoked turkey neck

Directions

In very large pot, place Oil, Onions, Garlic and Celery. Cover and sauté on medium heat until soft and clear. Stir in the Parsley, Cumin and Sage. Cover for 5 minutes. Add the Black-Eyed Peas and tomatoes. Bring to boil, then turn down to simmer for 2 hours or when Peas are tender. Remember to stir occasionally and add water as needed.

Abstinent Measuring

1 cup = 1 protein