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Black-Eyed Peas with Tomato & Onion Sauce

Source of Recipe


From "In Pursuit of Flavor," by Edna Lewis






List of Ingredients



• 1 cup black-eyed peas
  
• 4 cups cold water
  
• 1/3 cup olive oil
  
• 1 medium onion, peeled and chopped
  
• 1/2 tsp peeled and minced garlic
  
• 1-3/4 cups tomatoes, peeled, seeded and cut into pieces (or one 28-ounce can whole tomatoes, drained and broken up)
  
• 1/2 tsp salt
  
• 1/4 tsp freshly ground black pepper
  
• 2 Tbsp finely chopped parsley
  






Instructions



1. Pick over the peas, removing any that are discolored. Wash in cold water, then place in a large pot with the water. Cook over medium-high heat for 30 minutes. Test the peas; if they are tender but still firm and have no raw taste, drain them and immediately run cold water over to stop the cooking. Drain and set aside. (If the peas are not quite done, cook another 10 minutes and test again.)
   
   
2. In a large skillet, heat the olive oil over medium heat. Add the onion and saute 1 minute, then add the garlic and the tomatoes. Cook the mixture slowly 30 minutes, stirring often during the cooking.
   
   
3. Add the black-eyed peas to the sauce, mix well and season with salt and pepper. Cook gently 10 minutes, then add the parsley and serve.
   
   Makes 4 servings.