BLACK EYED PEAS WITH ONIONS AND RED PEPPER

By Mother

Ingredients

• 1 1/3 CUPS DRIED BLACK-EYED PEAS, PICKED OVER AND RINSED
• 6 FRESH FLAT-LEAVED PARSLEY SPRIGS
• 4 CUPS CHICKEN STOCK
• 2 TABLESPOONS UNSALTED BUTTER
• 1 LARGE YELLOW ONION CHOPPED
• 1 MEDIUM SHALLOT CHOPPED
• 1 RED BELL PEPPER STEMMED SEEDED, AND CUT INTO 1/4 INCH DICE
• KOSHER SALT AND FRESHLY GROUND BLACK PEPPER

Preparation

Step 1

PUT THE BEANS AND 2 OF THE PARSLEY SPRIGS IN A MEDIUM SAUCE PAN, ADD ENOUGH CHICKEN STOCK TO COVER BY TWO INCHES, AND LET SOAK FOR 2 HOURS.

BRING THE STOCK TO A BOIL, REDUCE THE HEAT TO LOW, AND SIMMER, PARTIALLY COVERED, UNTIL THE BEANS ARE TENDER BUT STILL HOLD THEIR SHAPE, 20 TO 30 MINUTES. ADD MORE STOCK IF THE PAN STARTS TO DRY OUT.

WARM THE BUTTER IN A MEDIUM SKILLET OVER MEDIUM HEAT UNTIL THE FOAMING SUBSIDES. ADD THE ONION AND SHALLOT AND COOK, STIRRING OFTEN, UNTIL SOFTENED, ABOUT 7 MINUTES. ADD THE BELL PEPPER AND COOK UNTIL CRISP TENDER ABOUT 2 MINUTES MORE.

DRAIN THE BEANS AND STIR THEM INTO THE SKILLET. SEASON WELL WITH SALT AND PEPPER. SCOOP THEM INTO A DECORATIVE BOWL AND TOSS WITH CHOPPED PARSLEY.