Old-Fashioned Black-Eyed Peas

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Adjusted for cooking time, this classic down-home recipe can be used to prepare almost any type of dried pea or bean. Some cooks prefer to use ham hocks or a meaty ham bone (remove the bone and shred the meat into the beans after cooking) instead of sausage. Either way, it makes a satisfying dish, particularly on a cold evening.

Makes 12 to 16 servings

• 2 pounds dried black-eyed peas
• 1 pound smoked sausage or andouille sausage, sliced
• 1 tablespoon vegetable oil
• 1 large onion, diced
• 1 green bell pepper, cored and diced
• 1 rib celery, sliced
• 3 cloves garlic, chopped
• 1 or 2 jalapeño peppers, chopped (optional)
• 10 cups chicken broth or water
• 2 whole bay leaves
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon rubbed sage
• 1/3 cup minced fresh parsley
• Salt and pepper to taste

Rinse the black-eyed peas and pick out any discolored peas. Place in a large bowl and cover with cold water. Let stand in a cool place for 4 hours or overnight, allowing the peas to rehydrate. Drain the peas in a colander.