Syrian Black-eyed Peas

Kathy W

By
@Kattyw

This version was adapted from a recipe in BEAN BANQUETS.

These go well with mashed potatoes and sauerkraut. A tradition for New Year's Day, but delicious any time.


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Rating:
★★★★★ 1 vote
Comments:
Prep:
20 Min
Cook:
15 Min
Method:
Stove Top

Ingredients

2 can(s)
black-eyed peas (14 oz each)
1/3 c
olive oil
1 1/4 large
onion, chopped
3 clove
garlic, chopped
2 can(s)
stewed tomatoes (14 oz each), drain, reserve liquid, chop tomatoes into small pieces (you can use 2 cans diced tomatoes if you prefer)
salt and pepper to taste
pinch
or so cayenne (depending on how much heat you like) optional
pinch
or so sugar, optional

Step-By-Step

1In a large saucepan saute onion and garlic in olive oil over medium heat until tender.
2Add tomatoes, reserved liquid, black-eyed peas salt, pepper, cayenne, if desired. Cook 10 minutes.
3Check for seasoning. Add a pinch or so of sugar if needed. (Helps tone down the acid bite of the tomatoes.)

About this Recipe

Main Ingredient: Beans/Legumes
Regional Style: Middle Eastern
Dietary Needs: Vegetarian
Other Tag: Quick & Easy