- 1 1/2 cups Black Eyed Peas, soaked overnight (or two 15oz cans, rinsed)
- 3 cups water
- 2 bay leaves
- 1 tbsp. olive oil
- 2 onions, peeled and diced
- 5 garlic cloves, peeled and minced
- 1 tbsp. fresh oregano (1 tsp. dried oregano)
- 1 1/2 cups chicken stock (or water)
- 3-4 oz chorizo, diced (or turkey sausage)
- 1 1/2 tsp. sea salt
- Fresh black pepper
- 1 tbsp. fresh parsley, minced
Discard soaking water from black eyed peas. Add 3 cups fresh water and bring peas to a boil. Skim and discard foam that rises to the top. Add bay leaves, cover and simmer on low flame one hour. Add 1 tsp. sea salt and continue cooking 15-20 minutes or until beans soften. In a deep frying pan saute onion and garlic 2-3 minutes. Add cooked beans and bay leaves, chicken stock, oregano and chorizo. Season the dish with remaining sea salt (1/2 tsp.) and black pepper. Adjust to taste. Cover and cook on medium/low heat 15 minutes. Garnish with fresh parsley.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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