Black-Eyed Peas and Tomatoes
A delightful comfort food dish that combines earthy black-eyed peas with juicy tomatoes, offering a healthy and satisfying meal that's easy to prepare.
Ingredients
Main Ingredients
- 1 cup black-eyed peas (dried or canned) If using dried peas, soak overnight.
- 1 can diced tomatoes (14.5 ounces) Choose high-quality canned tomatoes for best flavor.
- 1 onion, chopped Fresh onions add texture.
- 2 cloves garlic, minced Enhances flavor of the dish.
- 1 bell pepper, chopped Can use any color.
- 2 cups vegetable broth Use low-sodium if preferred.
- 1 teaspoon cumin
- to taste Salt and pepper Adjust according to preference.
- 1 tablespoon Olive oil For sautéing.
- to garnish Fresh parsley Adds freshness.
Instructions
Preparation
- If using dried black-eyed peas, soak them overnight, then drain and rinse. If using canned, rinse and drain.
- Chop the onion and bell pepper, and mince the garlic.
Cooking
- In a large pot, heat olive oil over medium heat and add onion and bell pepper. Sauté for about 5 minutes until softened.
- Stir in minced garlic and cumin, cooking for 1 more minute until garlic is fragrant.
- Add the black-eyed peas and diced tomatoes to the pot, stirring gently to combine.
- Pour in the vegetable broth and bring the mixture to a boil.
- Season with salt and pepper to taste.
- Reduce heat and simmer for 20-30 minutes until heated through and peas are tender.
- Garnish with freshly chopped parsley before serving.
Notes
This dish is versatile; feel free to add jalapeños for heat or swap black-eyed peas for lentils. Store leftovers in an airtight container for up to 4 days or freeze for longer storage.