Black-Eyed Peas
I wish I could say I made these Black-Eyed Peas with Rancho Gordo beans, but sadly, I did not. I have been trying to order beans from the ever-popular-among-foodies website since this quarantine situation kicked off over two months ago but to no avail. Everything is sold out! So I’ve been buying my beans from my local market, and while they’re fine, I just know they’re no Rancho Gordo beans. Nonetheless, these black-eyed peas made for a tasty and satisfying lunch. I followed Heidi Swanson’s recipe for Fagioli al Fiasco, adding some rosemary to the mix. I didn’t soak the peas; you can, of course, but it’s not really necessary. You could also follow Alice Waters’ easy recipe for Beans with Garlic & Rosemary.
Serves 6 (in my house), Heidi Serves 8
Ingredients
1 pound black-eyed peas, soaked overnight (optional)
6 cups water
1/3 cup extra-virgin olive oil
5 cloves garlic, peeled and smashed
7 medium sage leaves (or thyme sprigs), plus I added a handful of fresh rosemary branches
1/2 teaspoon red pepper flakes
Scant 1 teaspoon fine grain sea salt
Preparation
Preheat oven to 225F, with a rack in the bottom third.
Drain and rinse the beans and place them in a large ovenproof casserole or pot.
Add the water, olive oil, garlic, sage, and red pepper flakes and bring to a simmer on the stove top.
Remove from the heat, cover, leaving a tiny crack, then transfer to the oven.
Bake for 2 hours, or until the beans are plump and tender. Along the way you want the beans to gently bubble and simmer. Check on them after a few minutes, and if you need to adjust your oven up to 250F.
Stir in the salt after 90 minutes and finish baking.
Serve hot or at room temperature.
