Main Course: Syrian Black-Eyed Peas

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adapted from a recipe by Patricia R. Gregory

Frozen black-eyed peas will hold their shape a bit better and have less sodium.  If frozen peas are used, vegetable broth can be used in place of liquid from the can.

    2 15 oz. cans black-eyed peas, 1/2 c. liquid reserved
    4 Tbs. cooking oil
    1 large onion, finely chopped
    3 cloves garlic, minced
    1 jalapeño, seeded and minced
    2 15 oz. cans diced tomatoes, juices reserved
    1 Tbs. parsley, minced
    salt to taste

1. Heat oil in a large saucepan over medium high heat.  Add onion and jalapeño and sauté until onion is beginning to turn golden.  Add garlic and sauté until softened, about 1 minute more.

2.  Add tomatoes with their juices, and reserved black-eyed pea liquid and cook 10 minutes.

3.  Add black-eyed peas, parsley and salt and cook an additional 10 minutes.  Serve over brown rice.