Simmered Black-Eyed Peas with Tomatoes

Name: Simmered Black-Eyed Peas with Tomatoes
Yield: 6 to 8 servings (4 cups)
Ingredients: 2 tablespoons olive oil; 1 large Onion:onion, chopped; 2 Garlic:garlic cloves, minced; 1 medium Tomato:tomato, chopped; 1/2 teaspoon dried Thyme:thyme; 3/4 teaspoon Salt:kosher salt; 1/2 teaspoon Peppercorns:freshly ground black pepper; 2 boxes (10 ounces each) frozen Beans, shell:black-eyed peas; if you use fresh peas, add more water if necessary; 1 1/4 cups water

Black-Eyed Peas Tomatoes Atlanta Passover Jewish Southern Side Dish

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6 to 8 servings (4 cups)

Total: 55 mins Active: 25 mins

8 Ratings

Ingredients (9)

2 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, minced
1 medium tomato, chopped
1/2 teaspoon dried thyme
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 boxes (10 ounces each) frozen black-eyed peas; if you use fresh peas, add more water if necessary
1 1/4 cups water

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Nutritional Information

Calories54
Fat4.57g
Saturated fat0.64g
Trans fat
Carbs3.21g
Fiber0.68g
Sugar1.43g
Protein0.5g
Cholesterol
Sodium246.48mg
Nutritional Analysis per serving (6 servings) Powered by

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This recipe [from Congregation Or VeShalom Sisterhood, Atlanta, Georgia] is adapted from the sisterhood’s synagogue cookbook, The Sephardic Cooks. It is traditional to serve these peas 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.”

Note: Recipes in Marcie Cohen Ferris’s book Matzoh Ball Gumbo were compiled from a diverse mix of Jewish Southerners who have blended religion and region through home cooking.

This recipe was featured as part of both our Southern Seder menu and our Supercharge with Superfoods photo gallery.

from: Matzoh Ball Gumbo by Marcie Cohen Ferris

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Instructions

1In a large, heavy saucepan, heat the oil over medium heat. Add the onion and garlic and cook, stirring often, until tender, about 4 minutes. Add the tomato, thyme, salt and pepper and cook, stirring often, until the tomato starts to soften, about 2 minutes.
2Stir in the black-eyed peas and water; bring to a boil. Reduce the heat to low, cover and simmer until the peas are tender, about 30 minutes. Taste and correct the seasoning, if necessary. Serve the peas hot or warm.

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