Black-eyed peas

  • 4 Servings
  • 20mPrep Time
  • 50mCook Time
  • 70mReady In
  • Category : Food
  • Subcategory : Salads and vegetables
  • Main Ingredient : Black-eyed peas
  • Chef : Phillip Foss

A kind of cowpea, the black-eyed pea or bean (Vigna unguiculata unguiculata), is a mild-tasting, kidney-shaped legume with a black ring at its center, typically used as a dried bean. Southern U.S. legend has it that eating blackeyes at New Year’s Day brings good luck and prosperity in the coming year.


  • 2 cups black-eyed peas
  • 1 quart chicken stock or water
  • 4 sprigs thyme
  • 1 sprig sage
  • 1 branch rosemary
  • 1 branch celery, cut in 4
  • 1/4 onion, peeled
  • 1 tomato, quartered
  • 1/2 carrot, peeled and rough cut
  • 1 head garlic, split
  • 1/4 cup rendered duck fat
  • Kosher salt to taste



Cover the peas with water in a nonreactive saucepan, and boil for 2 to 3 minutes (no soaking). Discard the water; rinse the peas and pot. Return the peas to the pot, add the chicken stock or water, and bring to a boil.

In the meantime, make a bouquet garni by wrapping the thyme, sage and rosemary with the celery branch pieces and kitchen twine like a tourniquet.

Once the stock has come to a boil, skim the impurities and add the onion, tomato, carrot, bouquet garni and garlic, and continue cooking at a strong simmer/soft boil until the peas are tender (about 45 minutes).

Strain the beans, saving the liquid. Transfer the peas to a long baking pan, toss with the rendered duck fat and reserve.

Using tongs, pick out the vegetables and bouquet and return to the pot with the reserved liquid. Bring to a boil over high heat, and cook down to a glaze. Remove the bouquet. Pass the vegetables and glaze through a food mill.

In a mixing bowl, combine the puree with the peas and season to taste. Cover and refrigerate if not serving right away.