Sorry to be so last-minute on black-eyed peas for New Year’s and New Year’s Eve! I have to admit eating black-eyed peas has never been my family’s tradition, despite my dad’s Southern roots. Nevertheless, I like black-eyed peas, especially Edna Lewis‘s Black-Eyed Peas with Onions, Garlic and Tomato. Much tastier than most Hoppin’ John I’ve had.
So, with the minutes counting, here’s a black-eyed peas recipe based on Lewis’s to celebrate the new year.
Black-eyed peas with onions, garlic and tomato
- 1 cup dried black-eyed peas
- 4 cups water
- 1/3 cup olive oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 (15-ounce) can diced tomatoes
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons fresh minced parsley
- Rinse peas and put in pot with water. Bring to boil, reduce heat and simmer till tender, 30-45 minutes. Drain.
- Heat oil in skillet. Add onion and garlic; saute 1 minute. Add tomatoes. Cook till onion and garlic are soft.
- Stir in peas, salt and pepper; simmer 10 minutes longer to blend flavors. Adjust seasoning.
- Stir in parsley and serve. Good hot or at room temperature.