BLACK-EYED PEAS WITH ONIONS AND RED PEPPER
feijão frade com cebolas e pimento vermelho SERVES 6 AS A SIDE
I was a kid, our family gatherings were so unwieldy they held in my uncle José’s garage or under my dad’s grape W henwere arbor, where we’d be lined up at long, mismatched tables. My
aunts would crouch down beside me, the seams of their dresses screaming over the expanse of their thighs, as they held up bowls, platters, and dishes for my perusal. That’s power for a six-year-old. When our family got even larger, we had to rent halls to hold all of us. Somewhere along the way, an aunt, or cousin, or cousin of a cousin brought this dish. I’m eternally grateful to whoever it was. 1¾ CUPS DRIED BLACK-EYED PEAS, PICKED OVER AND RINSED 6 FRESH FLAT-LEAF PARSLEY SPRIGS 4 CUPS CHICKEN STOCK OR STORE-BOUGHT LOW-SODIUM BROTH, OR MORE IF NEEDED 2 TABLESPOONS UNSALTED BUTTER 1 LARGE YELLOW ONION, CHOPPED 1 MEDIUM SHALLOT, CHOPPED 1 RED BELL PEPPER, STEMMED, SEEDED, AND CUT INTO ¼-INCH DICE KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
1. Put the beans and 2 of the parsley sprigs in a medium saucepan, add enough chicken stock to cover by 2 inches, and let soak for 2 hours. 2. Bring the stock to a boil, reduce the heat to low, and simmer, partially covered, until the beans are tender but still hold their shape, 20 to 30 minutes. Add more stock if the pan starts to dry out.