Black-Eyed Peas with Tomatoes
Filed under
Beans
Ingredients
- 1 lb Black-eyed pea, dried
- 1 can Tomato, 28-ounce, whole peeled
- 1/4 cup Sugar
- 2 tbsp Olive oil, extra-virgin
- 1 Onion, medium, chopped
- 2 clove Garlic, chopped
- 1 Ham hock
- 2 qt Chicken stock, or water
- Kosher salt
- Black pepper, freshly ground
Directions
- Put the peas in a pot and cover with water by 2 inches. Bring to a boil over high heat, reduce the heat, and simmer for 2 minutes. Remove from the heat, cover, and let soak for 1 hour (or soak in cold water overnight).
- Meanwhile, drain the tomatoes and reserve the liquid. Hand crush the tomatoes into a saucepan and add the sugar and 1/2 cup of the liquid. Cook over medium-low heat, being careful not to let it burn, until the liquid has evaporated and the tomatoes are thick, about 30 minutes.
- In a large pot over medium heat add the olive oil, onion, garlic, and ham hock. Cook until the onions are soft, about 5 minutes. Add the soaked peas and the stock and cook, covered, until the peas are tender, about 20 minutes, adding water if needed.
- Remove the ham hock and fold in the tomato mixture. Taste, season with salt and pepper, and serve.