Post by carnation037 on Feb 2, 2003 1:04:59 GMT -6
This is very good.
Black Eyed Peas
4 cups water
1 cup black-eyed peas, rinsed and picked over
1/2 cup olive oil
1 medium onion, chopped
1/2 teaspoon garlic, chopped
2 large tomatoes (1 pound), chopped, peeled and seeded
salt and freshly ground black pepper
2 tablespoon finely chopped parsley
Bring water to boil in large saucepan. Add peas, cook for 30 minutes or
until just tender. Drain and rinse with cold water*.
Heat olive oil in cast-iron (preferred) skillet. Add onion and
garlic. Cook and stir two minutes. Add tomatoes. Turn heat to
medium-low and cook for 30 minutes, stirring occasionally. Stir in peas;
season with salt and pepper. Cook ten minutes more. Stir in parsley, serve.
*For a shortcut, you can also use 2 cans black-eyed peas and one can of
whole tomatoes. Don't skimp on the cooking time; it really makes the
difference.
Black Eyed Peas
4 cups water
1 cup black-eyed peas, rinsed and picked over
1/2 cup olive oil
1 medium onion, chopped
1/2 teaspoon garlic, chopped
2 large tomatoes (1 pound), chopped, peeled and seeded
salt and freshly ground black pepper
2 tablespoon finely chopped parsley
Bring water to boil in large saucepan. Add peas, cook for 30 minutes or
until just tender. Drain and rinse with cold water*.
Heat olive oil in cast-iron (preferred) skillet. Add onion and
garlic. Cook and stir two minutes. Add tomatoes. Turn heat to
medium-low and cook for 30 minutes, stirring occasionally. Stir in peas;
season with salt and pepper. Cook ten minutes more. Stir in parsley, serve.
*For a shortcut, you can also use 2 cans black-eyed peas and one can of
whole tomatoes. Don't skimp on the cooking time; it really makes the
difference.