syrian black-eyed peas

Name: Syrian Black-eyed Peas
Prep time: 20 min
Cook time: 15 min
Cuisine: Middle Eastern
Ingredients: 2 can(s) black-eyed peas (14 oz each); 1/3 cup(s) olive oil; 1 1/4 large onion, chopped; 3 clove(s) 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(es) or so cayenne (depending on how much heat you like) optional; pinch(es) or so sugar, optional

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Kathy W

New Carlisle, OH

Updated on Jun 13, 2013

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.

Rate

prep time 20 Min

cook time 15 Min

method Stove Top

yield

Ingredients

2 cans black-eyed peas (14 oz each)
1/3 cup olive oil
1 1/4 large onion, chopped
3 cloves garlic, chopped
2 cans 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 1

In a large saucepan saute onion and garlic in olive oil over medium heat until tender.

Step 2

Add tomatoes, reserved liquid, black-eyed peas salt, pepper, cayenne, if desired. Cook 10 minutes.
Step 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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