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Black-Eyed Peas with Tomatoes: Fijones Frescos - pareve

Posted by : Karen Selwyn

3 tablespoons olive oil
1 cup onions, diced
3-4 cloves garlic, minced
2 (10 oz.) pkg. frozen black eyed-peas, thawed
1 (16 oz) can diced tomatoes
salt and freshly ground pepper to taste

Combine the onions and oil in a small saute pan, with a lid.  Cook the
onions, covered, over low to low-moderate heat for 20-30 minutes.  Stir
occasionally. The onions should be translucent, lightly golden and most
of the liquid will have evaporated.

Add the peas and the canned tomatoes, including the  tomato liquid. 
Bring to a boil.  Cover the pan and simmer over low heat for 20 minutes.
The peas should be tender and the sauce should have thickened.

Season with salt and pepper.

Note: This dish can be served over rice for a vegetarian entree.

Source: Adapted from JEWISH HOLIDAY COOKBOOK
        Gloria Greene

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