Preparation:
Sort peas, then wash and drain. Soak 1 hour in water to cover. Drain and set aside. Heat olive oil in large heavy saucepan. Add onion and sauté over medium heat until almost browned, about 5 minutes.
Stir in garlic, then 4 cups water, salt, thyme, bay leaves and pepper. Bring to boil.
Add drained peas and return to boil. Reduce heat to low. Cover and cook 45 minutes to 1 hour, or until peas are tender.
Source: Frances Price, L.A. Times article, "Reviving Soul Food", 1/14/93, page H10. "I've worked out new ways for old favorite [soul food] recipes, considerably lightened in both fat and salt, that preserve much (but not all) of that old-time flavor. |
