Black Eyed Peas With Browned Onions And Tomatoes
Sundown tonight is the start of the Jewish New Year, Rosh Hashanah and I found this recipe by Faye Levy who connects it to a meal that might be eaten during this time. What really intrigued me was that, a southern tradition that husband started me on, was to have black-eyed peas on New Year’s Day as it is supposed to bring you luck in the up and coming year. We enjoy this dish every year on the 1st of January and many more times throughout the year. I really like the ingredients she used in this recipe and will be trying it next black-eyed pea dinner I make.
- 1 lb dried black-eyed peas
- 10 cups water
- 1 lb ripe tomatoes, peeled, seeded and diced or 1 can (14 oz), diced tomatoes drained
- 2 large cloves of garlic, chopped
- 1-1/2 teas ground cumin
- Salt and freshly ground pepper to taste
- 1 tbsp tomato paste
- 3-4 tbsp olive oil
- 2 large onions chopped
- ¼ cup chopped fresh Italian parsley
- Pick over dried peas, discarding pebbles and broken or discolored peas.
- Place peas in a large pot and add the water; bring to a simmer, cover and cook over low heat about 1 hour or until just tender.
- Drain peas reserving ⅓ cup of cooking liquid and return to pot.
- Add the tomatoes, garlic, cumin, salt and pepper to the peas.
- Mix the tomato paste with ⅓ cup of the reserved liquid and add to pea mixture.
- Bring to a simmer and cook over low heat for 10 minutes to blend flavors.
- Heat oil in a heavy skillet; add onions and saute over medium heat, stirring often, about 10 minutes or until deeply browned.
- Add onions to the pea mixture, cover and heat gently 3 minutes.
- Add 3 tablespoons of the parsley, adjust seasonings.
- Serve hot sprinkled with the remaining parsley.
I will have to enjoy this over our country corn bread! Happy Rosh Hashanah to all our Jewish friends out there……..enjoy! And thanks again to Faye Levy for inspiring me with a new twist to our black-eyed peas!