The soup draws its main flavors from olive oil, cured meat, and watercress. It gains substance and supporting flavors from the peas and a little onion. The combination is delicious, warming, and celebratory in a rustic way. I like to serve with a bottle of Tabasco or any vinegar hot sauce at the table.
Frozen black-eyed peas (and white beans, chickpeas, and others) can be found in the supermarket freezer, and their convenience and quality are unparalleled; they’re faster and easier to use than dried beans or peas and far better tasting than canned ones. In the case of black-eyed peas, they need about half an hour to become fully tender. If you use precooked peas or those from a can (please rinse them first), that time will be reduced to almost nothing.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put half the olive oil in a deep skillet or casserole over medium-high heat. Add the meat and cook, stirring, for a minute; then add the onion and cook, stirring occasionally, until it softens and begins to brown, about 10 minutes. Add the peas and 1 quart of water and bring to a boil; turn the heat to medium-low and simmer, uncovered, until the peas are completely tender—10 minutes for cooked or canned, about 30 minutes for frozen.
Step 2
Stir in the watercress and cook, stirring occasionally, for just a couple of minutes, or until it wilts. Add more water if the soup is very thick. Taste and adjust the seasoning, stir in the remaining olive oil, and serve.
