Black Eyed Peas with Chorizo

  • 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.