Black-Eyed Peas, AMERICAN STYLE

• 1½ cup dried black-eyed peas
• 6 cups water
• 1 large onion, chopped
• 1 clove garlic, minced (needs to be omitted when cooking for Pitta)
• 1 bay leaf
• Salt and fresh black pepper to taste
• 1¼ tablespoon Bernard Jensen’s Broth or seasoning powder

Sort and wash the peas. Place them in the pressure cooker with water, onion, garlic, and bay leaf. Cook at 15 pounds pressure for 20 minutes at medium heat.

Or soak the beans overnight or for a minimum of 4 hours, rinsing six times. Then place in large pot with onion, garlic, and bay leaf and 6 cups fresh water. Bring to a boil, then lower heat to medium-low and cook covered for 45 minutes to 1 hour or until peas are quite soft.

When done, add salt (about 1 teaspoon), pepper (¼ teaspoon) and the vegetable broth. Stir and serve.