Black Eye Pea Herb Dip


  • 1/2 lb of dry black eye peas, soaked overnight
  • 1 small onion, chopped
  • 1 bay leaf
  • 1 tsp dried thyme
  • 3 cloves garlic, chopped
  • 3 tbs chopped parsley
  • kosher salt and fresh cracked black pepper to taste
  • 2 cans of chicken stock
  • 1/4 cup extra virgin oil
This is a wonderful way to prepare black eye peas. Use dry peas if possible, they have much better flavor. Recipe may be doubled.
  • Add dried peas to a large bowl and cover completely with water. Allow to soak overnight.
  • Remove peas from water and rinse well.
  • Add peas to a large sauce pan along with 2 cans of chicken stock the bay leaf and onions.
  • Bring to a boil then reduce heat to medium.
  • Allow the peas to cook until tender, about 1 hour.
  • Remove peas from the pan and discard all but about a cup of the chicken stock. Be sure to discard the bay leaf .
  • Add the peas to a food proccessor, along with the cooked onions, thyme, garlic and parsley.
  • Add some salt and pepper to taste.
  • Process until smooth.
  • With motor running drizzle in the olive oil.
  • If you want a looser consistency you may add a little chicken stock.
  • Serve with assorted crackers and crusty bread.
  • Alternatively you may use rinsed canned black eyed peas.

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