Black-eyed Peas with Leeks, Marjoram and Lemon Balm

2 Tbs. olive oil
1 cup of copped leeks (rinse after chopping)
2 cans black-eyed peas (drained and rinsed well)
½ cup white wine or water
1 tsp. dried Marjoram
1 tsp. fresh Lemon Balm (or ½ tsp. of another dried lemon herb or lemon zest) Salt and pepper

Heat olive oil over medium heat. Add leeks and sauté until soft (add a few tablespoons of water if leeks are cooking too quickly). Add black-eyed peas and wine. Cook until warmed. Add herbs and seasonings. Cook for one more minute. Serve at any temperature.

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