After soaking and draining the black peas, cover them in plenty of salted water in a large pot, and bring to a raging boil. Then turn down the heat to a rolling boil, cover the pan, and boil for about an hour or slightly longer.<\/p>\n
You want the peas to be very well-cooked, with the skins coming off. Once the peas are cooked and soft, drain them.<\/p>\n
Now – to make the black peas really tasty – do the following with them:<\/p>\n
1. Put 300ml, fresh water in a pan, add the peas and bring the water to the boil. Turn the heat down to a high simmer.<\/p>\n
2. Add 1 teaspoon of vegetable stock \/ bouillon powder to the peas and also 2 teaspoons of cider vinegar, as well as some salt and freshly ground black pepper.<\/p>\n
3. Allow the peas to stay on a high simmer for about 10 minutes, stirring frequently. The peas are ready when there is a small amount of grey-black liquid in the pan, just enough for the peas to be moist but not lots of liquid left.<\/p>\n
4. Serve the peas individually in small pots, and sprinkle with salt and malted vinegar for the traditional way of eating them.<\/p>\n","protected":false},"excerpt":{"rendered":"
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