Check out this how to guide followed by the recipe for Black Eyed Peas from www.delish.com1. Let them soak.

Place your beans in a large bowl and add enough water to cover by at least 4 inches. Let them soak overnight.

2. Let them simmer.

Drain your beans from the soaking liquid and give them a quick rinse under cold water. Place beans in a large pot and cover them with 4 inches of chicken stock. Simmer, covered, for about 1 hour. Start checking after 45 minutes to see of they are tender and add more broth or water as necessary to keep them covered. Add in a ham bone if you have one for even better black eyed peas!

3. Dress them.

Once your black eyed peas are tender you can season them up and add any extras you want. Add some spinach or other greens during the last 5 minutes or so and season with some salt, pepper, and any other favorite seasonings!

1 lb. dry black eyed peas

6 c. low-sodium chicken or veggie stock

2 c. baby spinach or other greensKosher salt

Freshly ground black pepper

DIRECTIONS

1. Add beans to a large bowl and add water to cover by at least 4 inches. Cover and let soak for at least 6 hours and up to overnight.
2. Drain beans and rinse under cold water. In a large pot over medium heat add beans and chicken broth. Bring to a boil then reduce heat and let simmer, covered, 45 minutes or until beans are tender. Add more broth as necessary.
3. Stir in spinach and simmer another 5 minutes. Season with salt and pepper.

Pork Schnitzel With Warm Potato Salad

12 ingredients

Meat
4 oz Pork chops, boneless

Produce
1 lb Fingerling potatoes, small
1 cup Flat-leaf parsley
3 Garlic cloves
1 tsp Thyme, leaves

Baking & Spices
1 cup All-purpose flour
1 Salt and freshly ground pepper
1 1/2 tbsp Sugar

Oils & Vinegars
1/4 cup Canola oil
1/2 cup White wine vinegar

Bread & Baked Goods
2 cups Panko or bread crumbs

Liquids
2 Eggs beaten with a bit of water

Directions

Instructions Checklist

• Step 1In a medium bowl, whisk the vinegar with the sugar, thyme and 1/4 cup of the oil and season with salt and pepper.
• Step 2Put the potatoes and garlic in a pot and cover with water; season with salt and bring to a boil. Simmer over moderate heat until the potatoes are tender, 10 minutes. Drain and thinly slice the potatoes; add to the dressing and toss. Discard the garlic.
• Step 3Put the flour, eggs and panko in 3 separate shallow bowls. Season the pork with salt and pepper and dip in the flour. Dip the cutlets in the egg and then in the panko, pressing to help the crumbs adhere.
• Step 4In a large skillet, heat 1/2 inch of oil until shimmering Add the cutlets in a single layer and cook over high heat, turning once, until golden and crispy, about 3 minutes. Drain on paper towels. Add the parsley to the skillet and cook, stirring, until crisp, about 30 seconds. Using a slotted spoon, transfer the parsley to a paper towel–lined plate and sprinkle with salt. Serve the pork with the potato salad. Garnish with the parsley.