Simmered Black-eyed Peas with Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe is adapted from the [sisterhood at Temple Israel's] synagogue cookbook, The Sephardic Cooks. Traditionally, these peas are served with 'pink rice'-Sephardic-style rice cooked with a bit of tomato sauce. Miriam Cohen, a longtime member of the Sephardic community in Montgomery, Alabama, told me, 'You know, when I cook pink rice, my son says, This is Jewish soul food! It is, you know.' -Marcie Cohen Ferris, Matzoh Ball Gumbo. Ingredients:
2 tablespoons olive oil |
1 large onion, chopped (about 1 1/2 cups) |
2 garlic cloves, minced |
2 tomatoes, chopped |
1 teaspoon dried thyme |
1 1/2 teaspoons kosher salt, plus more to taste |
1 teaspoon freshly ground pepper, plus more to taste |
2 (16-ounce) bags frozen black-eyed peas |
Directions:
1. Heat oil in a large, heavy saucepan over medium heat. Add onion and garlic, and sauté about 4 minutes or until tender. Add tomato and next 3 ingredients; cook, stirring often, about 2 minutes or until tomato starts to soften.
2. Stir in black-eyed peas and 3 1/2 cups water; bring to a boil. Reduce heat to low, cover, and simmer about 1 hour or until peas are tender. Season with more kosher salt and pepper, if desired. Serve hot or warm.
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