Simmered Black-eyed Peas with Tomatoes
"This recipe is adapted from the [sisterhood at Temple Israel's] synagogue cookbook, The Sephardic Cooks. Traditionally, these peas are served with 'pink rice'--Sephardic-style rice cooked with a bit of tomato sauce. Miriam Cohen, a longtime member of the Sephardic community in Montgomery, Alabama, told me, 'You know, when I cook pink rice, my son says, "This is Jewish soul food!" It is, you know.' " --Marcie Cohen Ferris, Matzoh Ball Gumbo.
Prep: 10 minutes; Cook: 1 hour 6 minutes.