• 1 tablespoon olive oil

• 1/2 onion, chopped

• 4 cups vegetable broth

• 1/2 lb black eye peas 

• 1 -2 sprigs fresh thyme or 1/2 teaspoon dried thyme

• salt and pepper, to taste

1. Sort and remove any pebbles and debris. Rinse black eyed peas well in several changes of water.   

2. In a large pot, heat olive oil over medium-high heat until hot but not smoking. Add onions and cook for 3-5 minutes, until onions are soft but not brown.   

3.  Add black-eye peas and vegetable broth, covered by 2 inches. Bring to a boil. Add the thyme spring. Reduce the heat to medium-low, cover and cook for 45 minutes or until done. Taste and adjust the seasoning. Discard the thyme sprig before serving.   

Don’t over cook black-eye peas. They will turn to mush.  

Leftovers can be stored in an air-tight container in the refrigerator for 3-5 days.