Syrian Black-eyed Peas

1
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.

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

Ingredients

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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

How to Make Syrian Black-eyed Peas

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.)

Printable Recipe Card

About Syrian Black-eyed Peas

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




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