syrian black-eyed peas

★★★★★ 1 Review
Kattyw avatar
By Kathy W
from Englewood, OH

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.

★★★★★ 1 Review
prep time 20 Min
cook time 15 Min
method Stove Top

Ingredients For syrian black-eyed peas

  • 2 can
    black-eyed peas (14 oz each)
  • 1/3 c
    olive oil
  • 1 1/4 lg
    onion, chopped
  • 3 clove
    garlic, chopped
  • 2 can
    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

How To Make syrian black-eyed peas

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