Blackeyed Peas
By Melissa's Corporate Chefs


1 tub Blackeyed Peas 
2 tablespoons Olive Oil 
1/2 cup Maui Onions diced 
1/4 cup Organic Carrots diced 
1/4 cup Organic Celery diced 
2 1/2 cups Water or Vegetable Stock 


In a sauce pan sauté onion, carrots and celery in olive oil until tender. 

Add 2½ cups unsalted water or vegetable stock to the vegetables and bring to a boil. 

Add black eyed peas. 

Return to a boil. Reduce heat and simmer 30 to 40 minutes.