Rachel'S Vegan Cilantro Lime Black-Eyed Peas - cooking recipe

Ingredients

2 cups black-eyed peas
4 cups vegetable stock (or broth)
1 medium onion, finely diced
1 teaspoon minced garlic (2 cloves)
2 tablespoons olive oil
2 teaspoons lime juice
1/2 cup cilantro, chopped
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon brown sugar (or turbinado)

Preparation

In a small saucepan or frying pan, heat up the olive oil. Saute the onion and garlic until nice and brown.
Wash the black-eyed peas and remove any stones, dirt, etc. Put them into a Dutch oven (although being ghetto, I use my hand-me-down lobster pot and it works just fine. Any large pot will do.).
Add the browned onion, plus all the other ingredients listed. Mix well. Bring it to a boil.
Lower the temperature to medium/medium-high. Cover the Dutch Oven or pot and let it all simmer for about 70-90 minutes or until the peas are nice and tender.
Awesome side dish, or great when served over brown rice with some greens for a complete vegan meal!