- 1/2 kg. black eyed peas
- 50 g. animal fat (lamb fat is very nice)
- 1 large onion
- 1 clove of garlic
- 1 heaping teaspoon cumin
- 1 teaspoon dry parsley
- a scant pinch of clove
- a dash of black pepper
- 1 teaspoon gray salt
- 1/8 cup cider vinegar
- Rinse and soak the black eyed peas overnight.
- Drain, rinse, and then refill the pot with enough water to cover plus about half more of the volume. DO NOT add any salt.
- Bring to a boil on high heat, and then turn the heat down, and cover. Let it simmer like this for around 2 hours or until the beans are as tender as you'd like.
- Chop the onions and garlic and have them ready.
- Chop the animal fat into very small pieces.
- In a frying pan, render the liquid from the fat on low heat until the solid parts are golden brown and crispy.
- Add the onion, and turn the heat up to medium. Toss gently to prevent uneven cooking.
- When the onion is just about clear, add the garlic.
- When the garlic is hot, put the entire contents into the pot of beans.
- Add the rest of the spices, salt, and vinegar, and stir.
- Let it cook covered for about 15-20 minutes.