- 2 tablespoons olive oil
- 1 large onion, chopped (about 1 1/2 cups)
- 2 garlic cloves, minced
- 2 tomatoes, chopped
- 1 teaspoon dried thyme
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1 teaspoon freshly ground pepper, plus more to taste
- 2 (16-ounce) bags frozen black-eyed peas
How to Make It
Heat oil in a large, heavy saucepan over medium heat. Add onion and garlic, and sauté about 4 minutes or until tender. Add tomato and next 3 ingredients; cook, stirring often, about 2 minutes or until tomato starts to soften.
Stir in black-eyed peas and 3 1/2 cups water; bring to a boil. Reduce heat to low, cover, and simmer about 1 hour or until peas are tender. Season with more kosher salt and pepper, if desired. Serve hot or warm.