Basic Black-Eyed Peas

• 2 bay leaves
• 2 cloves garlic
• 2 to 3 sprigs thyme
• 1-1/2 cups dried black-eyed peas, sorted through and rinsed
• 1 tsp. kosher salt

Wrap the bay leaves, garlic, and thyme in cheesecloth and tie with twine. Put the black-eyed peas in a large pot and cover with water by 2 inches (about 2 quarts). Add the herb bundle and the salt. Bring to a boil over high heat. Lower the heat to maintain a very gentle simmer, cover, and cook until the beans are tender (try biting into one) but not splitting and falling apart, 1 to 1-1/2 hours depending on the freshness the of beans. (check occasionally to be sure the beans aren’t boiling and are covered with liquid; add water if needed). Discard the herb bundle and serve.