We love this New Year's dish staple with creamy, buttery black-eyed peas and steamed rice. PS: It's also delicious any other time of the year, too.
Soaking the beans overnight not only reduces the cooking time, but results in a more evenly-cooked bean.
In a large pot, heat the olive oil over medium-high heat. Add the onion, bell pepper, celery and garlic and cook 4-5 minutes, until softened. Add the beans, broth, bay leaf, thyme and cayenne and bring to a boil. Reduce heat to a simmer and cook 25-30 minutes, or until the beans are soft. Season to taste with salt and pepper if needed.
Serve over steamed white rice and garnish with green onions. (Hot sauce would be good, too)
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