- 2 tablespoons olive oil
- 2 carrots, diced
- 1 large onion, diced
- 1 rib celery, diced
- 1 green bell pepper, seeded and diced
- 3 cups cooked, canned (drained and rinsed), or thawed frozen black-eyed peas
- 1 cup chicken stock or water
- 1 tablespoon crushed black peppercorns
- 1/4 cup finely chopped fresh parsley
- Salt, to taste
- Heat the oil in a large saucepan over medium-high heat. Add the carrots, onion, and celery. Cook, stirring often, until the vegetables are softened, about 5 minutes. Stir in the green and red peppers. Cook 2 minutes longer.
- Add the peas and pour in the chicken stock. Cover, and cook until the peas are very tender and they have absorbed most of the stock, 10 to 15 minutes.
- Just before serving, stir in the crushed peppercorns and the parsley. Season with salt. Serve at once.