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Black eyed peas with slightly green tomato and air fried cornbread muffin

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Black Eyed Peas with Jalapeno Peppers and Green Tomatoes

Growing-up dried peas and beans were not only a comfort food but a staple. This simple staple is elevated in one of my most favorite recipes by adding a couple of unlikely sidekicks and, jalapenos and olive oil, a smooth blend of onion, and garlic.
Prep Time1 day
Active Time1 hour 45 minutes
Course: Main Course, Side Dish
Cuisine: American
Keyword: Comfort Foods, Peas and Beans, Staple
Yield: 8 people

Materials

  • 1 lb black eyed peas
  • ¼ cup Olive oil
  • 1 Large onion Chopped
  • 2 Garlic cloves minced
  • 1 Jalapeno peppers deveined, seeded, chopped
  • 1 Tbsp sugar
  • ¼ tsp Salt
  • ½ tsp Pepper
  • 1 Large slightly green tomato Add when plating

Instructions

  • Preparing your Peas
  • Pour dry peas into a colander, rinse them well under cool running water making sure to rinse away any dust or dirt.
  • Place rinsed peas in a bowl and cover them with a couple of inches of water. Cover bowl with a lid and place in the refrigerator. Remember peas need to soak a minimum of 6 hours, I prefer to soak them overnight to rehydrate them.
  • TIP: Soaking the peas will allows the peas to absorb water they need to cook evenly and not break open and will reduce the cooking time.
  • When soaking is complete the peas will puff up and be ready to cook. Remove any peas floating on top and rinse one more time before putting them on to cook.
  • Cooking Your Peas
  • In a large pot over medium heat, sauté the onion and jalapenos in ¼ cup olive oil for about 4 minutes or until onions are soft and translucent. Add garlic and continue to sauté until garlic becomes fragrant. Add peas into the pot and stir gently with onions and garlic. Season with salt, pepper, and sugar. Cover with water put the lid on the pot and bring to a rolling boil. Let boil for three (3) minutes. Remove pot from heat and let peas stand for one (1) hour. When time is up return peas to a low simmering heat. tilting the lid slightly to allow steam to escape, cook low and slow so the water will not evaporate out (you can add more water if needed). Cook for about 45 minutes. Your peas will be a little thick and creamy they are now ready to serve. They can overcook if you do not watch them, be careful not to cook them down to mush.

Notes

TIP: Soaking the peas will allows the peas to absorb water they need to cook evenly and not break open and will reduce the cooking time.