Syrian Black-eyed Peas
These go well with mashed potatoes and sauerkraut. A tradition for New Year's Day, but delicious any time.
2 can(s)black-eyed peas (14 oz each)
1/3 colive oil
1 1/4 largeonion, chopped
3 clovegarlic, 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
pinchor so cayenne (depending on how much heat you like) optional
pinchor so sugar, optional
How to Make Syrian Black-eyed Peas
- In a large saucepan saute onion and garlic in olive oil over medium heat until tender.
- Add tomatoes, reserved liquid, black-eyed peas salt, pepper, cayenne, if desired. Cook 10 minutes.
- Check for seasoning. Add a pinch or so of sugar if needed. (Helps tone down the acid bite of the tomatoes.)