Here is my favorite way to cook black-eyed peas;
Serves 4 (at least)
1/2 lb dried peas that have bee soaked overnight (see hint below)
1/2 bulk or country sausage
1 onion, finely diced
1 clove garlic, finely minced
1 teaspoon red pepper flakes
Salt and pepper to taste
Brown sausge in pot and crumble while browning. Add onions and garlic. Continue cooking until onions begin to turn clear. Add red pepper flakes. Cook for about 2 minutes to "bloom" the pepper flakes and add drained peas. Combine thoroughlly and add water (or vegetable broth) to cover by about 2 inches. Bring to boil, reduce heat to9 simmer and simmer until tender about 60 to 9o minutes. Serve with chopped, raw onion and I have gotta have a splash of Cholula Hot Sauce.
hint: To soak the peas. First, rinse them thoroughlly and pick through looking for any small stones that may have made their way into your bag. Place in pot and cover with HOT tap water by about 2 inches, change the water as often as is practical. When ready to cook, drain and rinse the peas a final time.
"The odds of my being correct on any given issue are inversely proportionate to the proximity of my wife" BubbaGourmet