The Recipe

Simmered Black-eyed Peas with Tomatoes

Name: Simmered Black-eyed Peas with Tomatoes
Yield: Makes 6 to 8 servings (4 cups)
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

COOK TIME : a few secondsPREP TIME : a few seconds

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Ingredients

DESCRIPTION

"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.Prep: 10 minutes; Cook: 1 hour 6 minutes.

INGREDIENTS