A fibrous and hearty legume dish where dried black-eyed peas are cooked at length in olive oil with tomato and onion. With its economical ingredients, it is a practical choice for everyday tables.
Drain the black-eyed peas soaked overnight in water, boil them in a pot with fresh water, skim off the foam that forms on top, and drain.
Heat the olive oil in another pot, add the finely chopped onion and grated tomato, and sauté for a few minutes.
Add the pre-boiled black-eyed peas to the pot along with granulated sugar, salt and water; cover with a lid and cook over low heat.
Once the black-eyed peas reach the desired consistency, remove from the heat and let cool; it can be served at room temperature or cold.
Important: Don't forget to soak the black-eyed peas in plenty of water the night before, otherwise the cooking time will be noticeably longer. Allergen: this recipe contains no common allergens.
Skimming off the foam that collects while boiling the black-eyed peas is a step that makes them both tastier and easier to digest.
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