Cook the black-eyed peas: Strain the beans, discarding the soaking water, and put them in a large pot. Add enough water so that it covers the beans; the water should be 2 inches above the bean line.
Bring the beans to a boil. Cook them at a hard boil for 15 minutes.
Reduce the heat to medium-low and bring to a simmer. Add the bouquet garni, black lime, onion, turmeric, pepper and fenugreek. Continue to cook at a simmer until the beans are tender, about 1 to 2 hours, depending on the age of your beans.
Cook the black-eyed peas: Strain the beans, discarding the soaking water, and put them in a large pot. Add enough water so that it covers the beans; the water should be 2 inches above the bean line.
Bring the beans to a boil. Cook them at a hard boil for 15 minutes.
Reduce the heat to medium-low and bring to a simmer. Add the bouquet garni, black lime, onion, turmeric, pepper and fenugreek. Continue to cook at a simmer until the beans are tender, about 1 to 2 hours, depending on the age of your beans.
Cook the black-eyed peas: Strain the beans, discarding the soaking water, and put them in a large pot. Add enough water so that it covers the beans; the water should be 2 inches above the bean line.
Bring the beans to a boil. Cook them at a hard boil for 15 minutes.
Reduce the heat to medium-low and bring to a simmer. Add the bouquet garni, black lime, onion, turmeric, pepper and fenugreek. Continue to cook at a simmer until the beans are tender, about 1 to 2 hours, depending on the age of your beans.
Cook the black-eyed peas: Strain the beans, discarding the soaking water, and put them in a large pot. Add enough water so that it covers the beans; the water should be 2 inches above the bean line.
Bring the beans to a boil. Cook them at a hard boil for 15 minutes.
Reduce the heat to medium-low and bring to a simmer. Add the bouquet garni, black lime, onion, turmeric, pepper and fenugreek. Continue to cook at a simmer until the beans are tender, about 1 to 2 hours, depending on the age of your beans.
