Vegetarian Black-Eyed Peas Recipe

Place peas into a large container and cover with several inches of cool water; let soak 8 hours to overnight. Drain.

Heat olive oil in a Dutch oven over medium heat. Saute onion and garlic in the hot oil until tender 5 to 7 minutes. Add black-eyed peas 1 quart water green onions parsley bay leaves 1 1/2 tablespoons salt and pepper; bring to a boil.

Reduce heat and simmer until peas are tender and most if not all water is absorbed 1 to 2 hours. Add more water if more cooking is needed. Taste and adjust salt and pepper if needed before serving.