A Distinctly Different Homestead

Blackeyed Peas in Tomato Sauce

I saw this today at Food is Love.

I haven't yet tried it, but want to save it here for future reference. I think I'll double it, at least!

Black eyed peas in Tomato Sauce

-6 cloves garlic

-1 yellow onion

-pinch saffron

-olive oil

-butter

-salt

-dash of red wine

-1/4 cup cream

-1 cup black eyed peas, soaked overnight and rinsed

-1 1/2 cups tomato sauce

-1/2 bunch kale

-parmesan cheese to taste

Soak the peas overnight and rinse.  Boil in a pot of water with a piece of kombu (to make them less gas-inducing) until they’re soft with just a bit of bite to the texture.  Remove from heat and water. 

Chop the onions and garlic.  In a large, heavy pan, sauté onions in butter and olive oil until they’re clear and a little browned.  Halfway through cooking, add a pinch of saffron, and a generous pinch of salt, and stir.  The onions are properly salted when you can smell them cooking more intensely than you could without salt.  Add the garlic and stir more.  Add half the cream and let the onions absorb it, stirring as needed.

Pour in the drained black eyed peas and a dollop of red wine.  Stir to coat the peas.  Let it cook about two minutes.  Add the tomato sauce and stir again, then cook covered for ten minutes.

Remove cover and add leaves of kale, chopped into large pieces.  Turn heat to low.  Add the rest of the cream, salt to taste, and serve with pepper and parmesan when it tastes just right to you.