Trini Stewed Black Eyed Peas Recipe
Brown Sugar - 1/4 cup
Black Eyed Peas - 3 (15.6oz) tins
Roucou - 1 tbsp (optional)
Onion - 1/2 cup (finely chopped)
Pimento Pepper - 1/2 cup (finely chopped)
Garlic - 2 tbsp (finely chopped)
Fine Thyme - 4 sprigs
Chive (Scallions) - 1/4 cup (finely chopped)
Chadon Beni (Culantro) - 1/2 cup (finely chopped)
Scotch Bonnet Pepper - to taste (finely chopped)
Water - 2 cups or more
Salt - to taste
Black Pepper - to taste
Heat small to medium sized pot over high heat.
Once hot, add sugar.
As soon as sugar begins to melt stir constantly until all sugar is dissolved (this ensures the sugar from burning and tasting bitter).
Add peas and mix in well. Please note that at this point you can add pressure-cooked Pigtail, Smoke Bones etc if you so desire.
Cover, reduce heat to low to medium and allow to cook for 5 minutes.
Stir in roucou, cover and allow to cook for 5 to 10 minutes.
Add all remaining ingredients, cover and allow to cook until thick for 15-20 minutes.
Taste for salt and Enjoy!