Black eyed peas recipe

Ingredients

• 1½ cups (245 g) dried black-eyed peas
• 2 tablespoons canola oil
• ½ cup (60 g) chopped yellow onion
• 2 celery stalks with their leaves, chopped
• 6 cups (1.4 L) vegetable broth
• Kosher salt and black pepper
• ½ cup (90 g) sprouted basmati rice
• Cornbread, for serving
• Cayenne hot sauce, for serving

1. Place the black-eyed peas in a bowl or pot and add enough water to cover them by about 2 inches (5 cm). Soak them for 8 hours.
2. In a saucepan, heat the oil and cook the onion and celery for a couple of minutes until they begin softening. Add the broth and bring the liquid to a boil. Drain the black-eyed peas and add them to the broth mixture. Reduce the heat to a simmer and cook the mixture until the peas are tender, about 50 minutes. Taste and season with salt and pepper. Add the rice and continue to cook for approximately 15 minutes, until the beans and rice are tender.
3. Serve the peas with cornbread and cayenne hot sauce.