Black-eyed peas and stewed tomatoes are a Southern good-luck combo served on New Year’s Day. Here, the juices from a can of prepared stewed tomatoes sweeten and flavor the dressing.
Black-Eyed Pea and Stewed Tomato Salad
- 1 cup dried black-eyed peas (or use drained and rinsed canned peas)
- 1 small onion (finely diced)
- 1 small carrot (peeled and finely diced)
- 1 small bell pepper (finely diced)
- 1 green onion (both white and green parts thinly sliced)
- 4-5 stewed tomatoes along with their juice. (I used cherry tomatoes)
- 2 tbsp olive oil
- 1/4 tsp paprika (or chilli powder)
- salt & black pepper – to taste
- chopped cilantro/coriander leaves – for garnishing
- How to prepare dried beans: Soak 1 cup of dried black peas for 6 to 8 hours in filtered water. Pressure cook with enough water on HIGH heat for 9-12 minutes. Let the pressure be released naturally and there you have peas ready for use. I normally cook atleast 5-6 cups and freeze them. When required, all you have to do is thaw them a bit.
- In a bowl, combine black-eyed peas, onion, carrots, bell pepper, and green onions and keep aside.
- Drain the can of stewed tomatoes. Coarsely chop tomatoes and add to black-eyed-pea mixture.
- In a small saucepan, warm olive oil, few tbsp of tomato juice and paprika. Bring it to a boil, turn off and pour over black-eyed-pea mixture. Stir to coat. Season with salt and pepper, if desired. Garnish with coriander leaves. Serve immediately or refrigerate. It tastes good as a cold salad too.
My canned tomatoes were quite acidic so I skipped adding any vinegar (as per original recipe) or lemon juice. Optionally you can add one of them as well.
Adapted from Vegetarian Times