Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
Yield: 4-6 Servings
- 1 lb. dry black-eyed peas
- sofrito (tomato sauce)
- 1/2 lb. chorizo, Sliced
- 1 dry bay leaf
- salt to taste
Note re Chorizo Sausage: Mexican or Caribbean varieties cannot be used as substitutes for Spanish chorizo in Spanish recipes. If you need a substitute, try using Portuguese Linguica sausage, which is generally very similar to Spanish chorizo, and widely available in US supermarkets.
Soak black-eyed peas in a bowl or a large pot for at least 4 hours, preferably overnight. Make sure that the water level is at least 3 inches above the peas.
After soaking the peas, drain water from pot. Add water to at least 1 inch above the peas. Add bay leaf and sliced Spanish chorizo. Place pot on burner on high heat and bring to a boil.
While you are waiting for the water to boil, make the sofrito following our recipe. Add sofrito to the pot and add salt to taste. Once peas come to a boil, reduce to medium heat and simmer until peas are soft – approximately 1 hour.
Note: If you use a pressure cooker instead of a standard pot, cook peas on high pressure for 15 minutes. Remove from heat and allow pressure to drop naturally. This may take 10-15 minutes.
Serve hot in bowls. Serve with French-style bread.