Dried black-eyed peas are simmered slowly with tomatoes and onions in olive oil for a hearty, fiber-rich legume dish. Made with affordable ingredients, it is a practical choice for everyday meals.
Drain the black-eyed peas that soaked overnight. Boil them in a pot of fresh water, skim off any foam that rises to the top, and drain.
Heat the olive oil in another pot. Add the finely chopped onion and grated tomato, and cook for a few minutes.
Add the parboiled black-eyed peas to the pot, then add the sugar, salt, and water. Cover and simmer over low heat.
Remove the tender black-eyed peas from the heat and let them cool. Serve at room temperature or chilled.
Important: Soak the black-eyed peas in plenty of water overnight; otherwise, the cooking time will be noticeably longer. Allergen: This recipe contains no common allergens.
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