SYRIAN BLACK-EYED PEAS

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Syrian Black-eyed Peas image

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.

Provided by Kathy W @Kattyw

Categories     Other Main Dishes

Number Of Ingredients 8

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

Steps:

  • In a large saucepan saute onion and garlic in olive oil over medium heat until tender.
  • Add tomatoes, reserved liquid, black-eyed peas salt, pepper, cayenne, if desired. Cook 10 minutes.
  • Check for seasoning. Add a pinch or so of sugar if needed. (Helps tone down the acid bite of the tomatoes.)

*** Explore more Syrian Black-eyed Peas Recipes »

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