Mediterranean Tomato Black – Eyed peas


1 ½ cup dried Βlack-eyed peas Natural Life

½ cup olive oil

1 large onion, chopped

4 spring onions, chopped

2 large carrots, chopped

2 cloves garlic, minced

2 large tomatoes, chopped

2 bay leaves

½ cup parsley, chopped


Black Pepper Natural life




Rinse Black eyed Natural Life peas thoroughly.

In a large pot, add the peas and cover with water about 2 inches above them. Bring to a boil and let them cook for 2-3 minutes. Drain carefully and set aside.

Wash the same pot, add the peas and freshly boiled water about 4 inches above them. Bring to a boil and reduce heat to medium-high for 30 minutes. Drain carefully and set aside.

Meanwhile, in a large pan with lid heat ¼ olive oil over medium heat. Sauté the onion until soft for 5 minutes, the garlic for another 2 minutes, the carrots for about 3 minutes and stir in the black-eyed peas for another 3-5 minutes. Stir constantly. Add the tomatoes and the bay leaves. Add salt and Black pepper Natural Life to taste.

Add some hot water to cover the vegetables and bring to a boil. Cover with lid, reduce the heat to low and simmer for another 20-30 minutes. Stir occasionally. Taste the peas. They should be tender. If not, let them simmer until cooked. You may add more hot water along the cooking procedure.

When the peas are ready, turn off the heat and add the rest of the oil olive (1/4 cup) and the parsley. Stir, remove from heat and serve.

Servings: 4 servings

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