RECIPE FROM "SANDY'S
Black-Eyed Peas, Pilaf-Style
(From Executive Chef, Nick Sundberg)
Southern legend says this is the perfect dish to serve on New Year's Day to insure good fortune for the upcoming 12 months
1 pound Black-eyed peas, dry
2 Tablespoons Olive oil
1 medium Onion, diced
1/2 cup Celery, diced
1 medium Green bell pepper, seeded and diced
1 teaspoon Garlic, minced
4 cups Chicken broth
1/2 cup White wine
Salt, pepper and hot sauce to taste
Heat the oil in a heavy saucepan. Add the onion, celery, bell pepper and garlic. Cook until just soft. Add the peas and cook for 3 minutes, stirring frequently.
Add the remaining ingredients. Bring to a boil, reduce the heat and simmer until the peas are tender (40-60 minutes).