Black-eyed peas with leeks and chard Recipe - Los Angeles Times

Name: Black-eyed peas with leeks and chard Recipe - Los Angeles Times
Total time: 150 min
Ingredients: 1 cup dried black-eyed peas (about 6 ounces), sorted and rinsed; 3 quarts water, divided, more if needed; Salt; freshly ground pepper; 1 bunch chard (9 to 12 ounces), rinsed well; 2 large leeks (1 1/2 to 2 pounds); 6 tablespoons extra virgin olive oil, divided, more if needed; 3/4 to 1 1/2 cups shelled fresh black-eyed peas, if desired (from 1/2 to 1 pound whole); 4 large cloves garlic, chopped (5 1/2 teaspoons); 1 teaspoon ground cumin; 1 teaspoon paprika; Cayenne pepper to taste, if desired

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It seems like Rosh Hashanah customs were created by lovers of fruits and vegetables. Most families will begin Sunday night's holiday dinner with apple wedges dipped in honey to symbolize the hope for...

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Ingredients

1 cup dried black-eyed peas (about 6 ounces), sorted and rinsed
3 quarts water, divided, more if needed
Salt
freshly ground pepper
1 bunch chard (9 to 12 ounces), rinsed well
2 large leeks (1 1/2 to 2 pounds)
6 tablespoons extra virgin olive oil, divided, more if needed
3/4 to 1 1/2 cups shelled fresh black-eyed peas, if desired (from 1/2 to 1 pound whole)
4 large cloves garlic, chopped (5 1/2 teaspoons)
1 teaspoon ground cumin
1 teaspoon paprika
Cayenne pepper to taste, if desired