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Chop up the onion, bell peppers, and celery. In a large pot, warm up
the olive oil over a medium heat. Add the onion and saute that shit
until it starts to brown in some places, about 5 minutes. Add the
bell peppers and celery and cook until they get a little soft, about 3
minutes. Take the chipotle peppers out of the can, cut them open
and scrape out the seeds. These little bastards can be spicy, so
taking out the seeds helps you keep that heat wherever the fuck you
like it. If you prefer it hot then keep some of the seeds in. Keep all
of the seeds if you want, I really don’t give a fuck. Chop up the
chipotles and dice up the garlic real fine. Add both to the pot and
stir all that shit up. Add the thyme, oregano, paprika, black pepper,
bay leaves, and salt and cook for 30 seconds. Toss in the drained
black-eyed peas and the broth and bring that shit to a simmer.
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Let it simmer uncovered until the peas are tender. This can take
anywhere from 30 minutes to an hour depending on how long you
soaked your peas and how old they are. If you start running out of
broth before those are ready, add a little more broth or water. If the
peas are tender and you’ve still got too much broth in there, just
drain some of that shit off. Not a big fucking deal. Just check the
seasoning when you are all done and add more herbs or spices if
you think it needs it.
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Serve this seasonal standard over your favorite kind of rice, topped
with some green onions, and with a side out sauteed greens for
extra luck or some superstitious shit like that. I used long brown
rice and some kale for greens but whateverthefuck you got is fine.
You can even use a vinegar based hot sauce (like Tabasco) on that
shit and take it to another level.
maybe use steamed spinach on the side- steamed with garlic and
onions
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