Black-Eyed Peas with Tomato and Onions Recipe

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.