Edna Lewis's Black-Eyed Peas With Tomato And Onion Sauce
Edna Lewis from `In Pursuit of Flavor''
Edna Lewis comments "In Pursuit" of flavor that she finds dried beans, "a little dull". This recipe was her answer to cooking beans without meat and a great flavor. We are using Kidney Beans for this but if you can find Black Eyed Peas, they are delicous!
1 cup black-eyed peas*
- 4 cups cold water
1/2 cup olive oil
- 1 medium onion, peeled and chopped
- 1/2 teaspoon peeled and minced garlic
- 1 3/4 cups tomatoes, peeled, seeded and cut into pieces or 1 (28-ounce) can whole tomatoes, drained and broken up
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons finely chopped parsley
Pick over the peas, removing any that are discolored. Wash in cold water and then place in a large pot with the water. Cook over medium-high heat for 30 minutes. Test the peas; if they are tender but still firm and have no raw taste, drain them and immediately run cold water over to stop the cooking. Drain and set aside. (If the peas are not quite done, cook another 10 minutes and test again.)
In a large skillet heat the olive oil over medium heat. Add the onion and sauté 1 minute, then add the garlic and the tomatoes. Cook the mixture slowly 30 minutes, stirring often during the cooking.
Add the black-eyed peas to the sauce, mix well and season with salt and pepper. Cook gently 10 minutes, then add the parsley and serve.
*You can also substitute for Kidney beans
Add enough water to cover the kidney beans by a few inches. For one cup of dried beans, use about 4 -5 cups water. For one pound, double the amount of water. Let the kidney beans soak for at least 5 hours or overnight.
Drain the soaked beans and place them in a Dutch oven or large pot with 10 cups of fresh water. Bring to a boil for about 5 minutes, then reduce heat to a simmer. Let the beans simmer for 45 minutes and up to 90 minutes until tender and soft.