BLACK EYED PEAS WITH TOMATOES AND ONIONS

Adapted from the “Santa Monica Farmer’s Market Cookbook” by Amelia Saltsman. If you don’t use fresh peas, soak them overnight and allow them to simmer a bit longer.

2 Tablespoons olive oil
and/or 2 slices bacon (optional)
1 small onion, finely chopped
2 teaspoons kosher salt
1 clove garlic, minced
1 Tablespoon chopped fresh Italian parsley
(or other herb you have fresh: oregano, thyme, etc.)
1 28-oz. can Diced tomatoes
2 – 3 cups Chicken stock
2 lbs. fresh black-eyed peas, shelled (about 4 cups peas)


In a stockpot, cook bacon and remove. Pour off oil in excess of 1 – 2 Tablespoons and add a tablespoon of olive oil. Or, just heat olive oil. Add onion and cook over medium heat until translucent and soft but not brown. Add garlic and herbs and cook for one minute. Stir in tomatoes with juice, 2 cups stock and 1 teaspoon salt. Raise the heat a bit and cook for 5 minutes, reducing again once the mixture is simmering. If you have kids who are finicky about texture, you can pureé the tomatoes at this point with an immersion blender (or just start with pureéd in the first place!) Then, add peas, stir, cover, reduce heat and simmer until the peas are tender, about 25 minutes. There should be ample liquid, so add stock if it seems dry. Season as needed with salt and pepper.