1 1/2 cups dried black eyed peas, rinsed and picked over
3 tablespoons olive oil
1 onion, finely diced
2-4 cloves garlic, minced
1 tablespoon tomato paste or enough tomato powder and water to make 1 tablespoon
14 ounce can diced tomatoes
1 teaspoon salt
1/4-1/2 teaspoon cayenne
1/2 teaspoon cumin
1 teaspoon smoked paprika
freshly ground black pepper, to taste
a big handful of cilantro, chopped
Tools
Cutting board
Knife
Large pot
Skillet
Spoon
Method
Cover the peas by 2 inches of water and soak them overnight. If you’re short on time, you can skip the soaking step, but they may take longer to cook.
Drain the peas and add about 4 cups of fresh water. Bring to a boil, then reduce heat and simmer until the peas are cooked through.
Heat the oil in a separate large skillet and cook the onion until the edges just turn golden. Add the tomato paste and garlic, stirring to break up the tomato paste, and cook another minute. Stir in the tomatoes (with their juices), salt, cayenne, cumin, paprika, and pepper. Cook for a few minutes more, until the oil starts to separate from the tomatoes.
Add the tomato mixture to the peas. Cook, stirring occasionally, for another 10 minutes. Mix in the chopped cilantro.
