Simmered Black-eyed Peas with Tomatoes

By Myrecipes (67,708 recipes)
Simmered Black-eyed Peas with Tomatoes

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

  • 1 1/2 teaspoons kosher salt, plus more to taste
  • 1 large onion, chopped (about 1 1/2 cups)
  • 1 teaspoon dried thyme
  • 1 teaspoon freshly ground pepper, plus more to taste
  • 2 (16-ounce) bags frozen black-eyed peas
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 2 tomatoes, chopped

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  • Yield
  • Makes 6 to 8 servings (4 cups)

Instructions

Read the preparation instructions at Myrecipes


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