Soak <quantity>1<unit>cup</unit></quantity> of black eyed peas for 12h

Strain the black eyed peas and discard the water

Add <quantity>3<unit>cups</unit></quantity> of water, <quantity>3</quantity> bay leaves and the black eyed peas to a medium pot over medium heat. Cover the pot and boil for 40m until they are almost completely tender

Add salt to taste. Check that the black eyed peas are nearly tender and turn off the heat

Strain the cooked black eyed peas and discard the liquid

Dice <quantity>1</quantity> red onion into small pieces

Add <quantity>¼<unit>cup</unit></quantity> of clarified butter to a casserole pot over medium heat

Add the red onion and sauté until golden brown

Add the cooked black eyed peas and mix

Add <quantity>½<unit>cup</unit></quantity> of toasted cassava flour and mix to incorporate

Slice <quantity>½<unit>bunch</unit></quantity> of scallions

Plate the black eyed peas. Garnish with the sliced scallions and picked coriander leaves to taste. The black eyed peas are ready

Enjoy! It's delicious with carne de sol!