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.