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BLACK-EYED PEAS WITH TOMATO SOFRITO

23 Oct BLACK-EYED PEAS WITH TOMATO SOFRITO

Serves 4

INGREDIENTS
2-1/2 cups dried black-eyed peas, soaked for 10 hours
1 cup sliced leek
1 cup sliced carrot
3 bay leaves
4 tbsp olive oil
1 cup chopped onion
1 cup chopped green bell pepper
4 tbsp roasted garlic purée
Hot red pepper flakes
1 tsp smoked pimenton
2 peeled, seeded, and chopped tomato
1 tsp sea salt
1 tsp ground cumin
1 tsp dried oregano
2 tbsp finely chopped parsley
Pinch of ground cloves
Freshly ground pepper
2 tbsp red wine vinegar

PREPARATION:

-Drain the soaked black-eyed peas and place them in a pot with 8 cups fresh water. Bring to a boil and skim off the froth. Add the leek, carrot, and bay leaves. Cover and simmer the peas for 30 minutes.

-Meanwhile, heat the oil in a skillet over medium heat and sauté onion, bell pepper, and garlic for 5 minutes. Stir in hot pepper flakes to taste and the pimenton and add the tomato. Season with salt, cumin, oregano, parsley, cloves, and pepper to taste. Cook for 6 to 8 minutes.

-Add 1/2 cup cold water to the black-eyed peas. Bring back to a boil and stir in the mixture from the skillet. Cover and simmer until the peas are very tender, 1 to1-1/2 hours. Stir in the vinegar and cook for 5 minutes longer.

 

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