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

  • 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

  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.)

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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