Black-Eyed Peas with Tomato and Onions Recipe - Modern Farmer

Black-Eyed Peas with Tomato and Onions Recipe

Add stewed tomatoes and morsels of salt pork to this satisfying take on the classic Southern side.

black eyed peas with tomato and onions
Cedric Angeles

Serves 8

1 pound dried black-eyed peas
2 tablespoons olive oil
1 large onion, chopped
2 large tomatoes, cored and cut into wedges
½ pound salt pork or lean ham, cut into bite-size pieces
2 garlic cloves, smashed
4 cups water or chicken, beef, or pork stock
2 teaspoons kosher salt
¼ teaspoon freshly ground black pepper

1. The day before cooking, place peas in a large bowl, cover with water, and soak overnight. Drain and rinse thoroughly. (Or to quick-soak, place peas in a medium pot or Dutch oven, cover with water, and bring to a boil over high heat. Remove from heat, cover, and let stand for 1 hour, then drain.)

2. In a large pot or Dutch oven, heat oil over medium heat and sauté onion until translucent, 5 to 10 minutes. Add tomatoes and cook about 10 minutes. Add salt pork or ham and cook until fragrant. Add garlic and cook 3 to 5 minutes more. Add water or stock, bring to a boil, and add peas. Reduce heat to low, cover, and simmer until peas are tender, about 1 hour. Season with salt and pepper.

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