I was craving blackeye peas and mashed potatoes today. Maybe it was a pregnancy thing. I grew up in the South and one of my babysitters when I was little, Ms Ruth, made the best blackeye peas and mashed potatoes for lunch. It was my favorite. This recipe is adapted from Serious Eats Recipes.
1. Soak the blackeye peas
3. Add the onion, garlic, oregano (or Italian seasoning), and black pepper and cook, stirring, for about 8 minutes.
4. Add the drained peas, bay leaves, salt, and 6 cups water. Simmer gently with lid tilted until desired tenderness is reached, about 1 1/2 to 2 hours.
5. Stir in the Tabasco and serve.
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Hi, I'm Faith, a former Family and Consumer Science (Home Economics) Teacher turned work at home Mom, bringing you family friendly, homemade recipes and homemaking tips to simplify your life. Join me on my homemaking and mothering journey.
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