Start with pan on high heat.
Open 2 cans of your favorite Black-eyed Peas.
Add to heated pan.
Open 2 cans Chicken Stock.
Pour into the Black-eyed Peas.
Add salt to taste.
Just a word about the salt. We only use Course Kosher Salt. It's easier to add without over salting. I think it gives better flavor.
We keep in a small dish with a lid.
Back to the peas...Stir well.
Cover and bring to boil.
Boil for at least 5 min. Stir just to check if sticking to bottom of pan. If is sticking, turn down heat.
After boiling time complete. Turn heat down and allow to simmer for 10-15 min.
Pour into bowl to serve to family. We love it soupy like this. You can alter by adding less Chicken Stock if you don't like it soupy.
Serve over crumbled cornbread. Yum Yum!
- 2.0 Cans Black-eyed Peas
- 2.0 Cans Chicken Stock
- Salt to taste
Commonwealth of Kentucky