syrian black-eyed peas

Name: Syrian Black-eyed Peas
Prep time: 20 min
Cook time: 15 min
Cuisine: Middle Eastern
Ingredients: 2 can(s) black-eyed peas (14 oz each); 1/3 cup(s) olive oil; 1 1/4 large onion, chopped; 3 clove(s) garlic, chopped; 2 can(s) stewed tomatoes (14 oz each), drain, reserve liquid, chop tomatoes into small pieces (you can use 2 cans diced tomatoes if you prefer); - salt and pepper to taste; pinch(es) or so cayenne (depending on how much heat you like) optional; pinch(es) or so sugar, optional

(1 rating)

review

Recipe by

Kathy W

@Kattyw

New Carlisle, OH

This version was adapted from a recipe in BEAN BANQUETS. These go well with mashed potatoes and sauerkraut. A tradition for New Year's Day, but delicious any time.

(1 rating)

prep time 20 Min

cook time 15 Min

method Stove Top

Ingredients For syrian black-eyed peas

2 can

black-eyed peas (14 oz each)
1/3 c

olive oil
1 1/4 lg

onion, chopped
3 clove

garlic, chopped
2 can

stewed tomatoes (14 oz each), drain, reserve liquid, chop tomatoes into small pieces (you can use 2 cans diced tomatoes if you prefer)
salt and pepper to taste
pinch

or so cayenne (depending on how much heat you like) optional
pinch

or so sugar, optional

How To Make syrian black-eyed peas

1
In a large saucepan saute onion and garlic in olive oil over medium heat until tender.

2
Add tomatoes, reserved liquid, black-eyed peas salt, pepper, cayenne, if desired. Cook 10 minutes.
3
Check for seasoning. Add a pinch or so of sugar if needed. (Helps tone down the acid bite of the tomatoes.)
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syrian black-eyed peas

Ingredients For syrian black-eyed peas

How To Make syrian black-eyed peas

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