1 lb. (3 c.) blackeyed peas
1 med. onion, chopped
2 qt. water
1 tsp. salt
2 c. chopped carrot (2 med.)
1 lg. green pepper, chopped
3 to 4 bay leaves
2 sprigs parsley
1 to 2 tsp. bouquet garni
1 tbsp. olive oil

Soak blackeyed peas as directed overnight. Drain and discard water. Combine blackeyed peas with all ingredients except salt and olive oil. Heat to boiling. Simmer, covered 30 to 45 minutes until tender, or may be cooked in a crock pot. Drain liquid, remove bay leaf and parsley. Add salt and olive oil. Place blackeyed peas in serving dish. Sprinkle with additional herbs if desired. Serve with brown or white rice. Serves 6 (1 cup) servings.