a grilled cheese lover’s gluten-free choice. Your favorite cheeses are wrapped around prepared roasted cauliflower steaks. You may have a vegetarian, gluten-free choice at any hour of the day by adding tomatoes!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 10 mins |
| Additional Time: | 8 hrs |
| Total Time: | 9 hrs 25 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 pound dry black-eyed peas
- 4 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 quart water, or more as needed
- ½ cup chopped green onion tops
- ½ cup dried parsley flakes
- 3 bay leaves
- 1 ½ tablespoons salt, or more to taste
- ground black pepper to taste
Instructions
- Place peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
- Heat olive oil in a Dutch oven over medium heat. Saute onion and garlic in the hot oil until tender, 5 to 7 minutes. Add black-eyed peas, 1 quart water, green onions, parsley, bay leaves, 1 1/2 tablespoons salt, and pepper; bring to a boil.
- Reduce heat and simmer until peas are tender and most, if not all, water is absorbed, 1 to 2 hours. Add more water if more cooking is needed. Taste and adjust salt and pepper if needed before serving.
- You can season with cayenne pepper instead of black pepper if preferred.
Reviews
These were quite good. I added a couple of potatoes and some hot peppers. I will definitely make this recipe again, but will reduce the salt considerably. In the end I added some yeast extract and miso to add an umami kick.