Black Eyed Peas With Herbs

Ingredients

1 12 cups black-eyed peas, dried, picked over
2 tablespoons olive oil
1 whole hot red chili pepper, dried
3 garlic cloves, minced,
2 -3 bay leaves
1 teaspoon oregano, dried
12 teaspoon thyme, dried
1 teaspoon paprika
1 12 teaspoons salt

Directions

Wash and drain black-eyed peas.
Soak peas overnight in water that covers by 5 inches.
Drain peas and discard soaking liquid.
In a large pot, add the peas and 4 1/2 cups water; bring to a boil.
Cover, turn the heat down to low, and simmer for 40 minutes or until the peas are tender; set aside without draining.
Add the oil to a large skillet and put over medium-high heat.
When the oil is hot, add in the chile and stir once; it should darken and puff up immediately.
Quickly add in the garlic and stir once.
Add the black-eyed peas and all the cooking liquid, the bay leaves, oregano, thyme, paprika, and salt.
Stir mixture and bring to a simmer.
Simmer gently, uncovered, for 20 minutes.
Serve hot.