Andreas CarverComment

Peppered Black-Eyed Peas

Andreas CarverComment
Peppered Black-Eyed Peas

It was that time of year when the sun would set right after lunch. My room was chilled from the cold black brick and printed cotton blankets covered the floor. The scent of Palo Santos dusted the dead space between us. Laughter, deep and full, emerged from our toes and subsided into conversations about our past. Our cerebral state left us wide open to discussion. 

“Have you ever been in love?” Laura asked as we melted into the floor. 

In another state, at another time, I was back in that Grand Wagoneer Woody. Eyes closed, hands locked, car packed, and my ear met with his shoulder. I Luv The Valley OH! By Xiu Xiu roared with the wind- loud yet calming. The windy highways of H-3 brimmed the matcha green trees. The air still damp, created a luminescence that didn't quite shine. Rather, it emitted a fluorescence that was always there, but was only seen when it had just rained. 

Later that evening, after Laura had gone, I rinsed my black eyed peas and thought about our conversation. I questioned the few relationships I had been in. I sipped some tea and allowed the beans to soak. Jumbled in my dialogue; it paced back and forth. 

“Was I really happy?” 
“Was it love or was I too young?” 
“Did I completely give myself to the relationship? Did I allow myself to feel wholeheartedly? Did I trust him 100%? Did I trust myself?”

My kitchen perfumed with pine and onion. I was unable to answer.

Peppered Black-Eyed Peas

  • 2 cups of dried black eyed peas
  • 1 yellow onion
  • 1tbs olive oil
  • 3 cloves of garlic, minced
  • 1 vegetable bouillon cube
  • 2 Tbs rosemary
  • 1 Tbs apple cider vinegar
  • Generous amount of salt and pepper 
  1. In a large pot add your dried black eyes peas and double their size with water. 
  2. Bring pot to a boil and allow to boil for one minute.
  3. Remove from heat and leave beans to soak for one hour. 
  4. Once soaked, drain the water, and allow beans to sit aside. 
  5. Over medium high heat, warm up oil and add in your chopped onion. 
  6. Once translucent, add in your minced garlic.
  7. After a minute add in your beans and enough water to cover your beans with an excess of about two inches. 
  8. Bring to a boil and allow to simmer for about 30 minutes. 
  9. Test your beans and once soft, add in the bouillon cube(I like Rapunzel), rosemary, vinegar, salt, and a lot of pepper. 
  10. Stir, test, and add whatever you think is needed. Possible a splash more vinegar? Maybe a lot more salt. 
  11. Serve over rice with greens and a mashed veggie. Enjoy!