Black-Eyed Peas with Tomato Sauce Recipe - Carillas con Tomate

Black-Eyed Peas with Tomato Sauce might not sound Spanish, but it is a popular dish in Spain. Black-eyed peas are a legume with a distinctive black spot or "eye" in the middle of each one. They are truly delicious when simply cooked with Spanish chorizo and tomato sauce.

Prep Time: 20 minutes

Cook Time: 1 hour, 00 minutes

Ingredients:

• 1 lb. dry black-eyed peas
• sofrito (tomato sauce)
• 1/2 lb. chorizo, Sliced
• 1 dry bay leaf
• salt to taste

Preparation:

This Black-Eyed Peas with Tomato Sauce recipe makes 4 servings.

Soak black-eyed peas in a bowl or a large pot for at least 4 hours, preferably overnight. Make sure that the water level is at least 3 inches above the peas.

After soaking the peas, drain water from pot. Add water to at least 1 inch above the peas. Add bay leaf and sliced chorizo. Place pot on burner on high heat and bring to a boil.

While you are waiting for the water to boil, make the sofrito following our recipe. Add sofrito to the potand add salt to taste. Once peas come to a boil, reduce to medium heat and simmer until peas are soft – approximately 1 hour.

Note: If you use a pressure cooker instead of a standard pot, cook peas on high pressure for 15 minutes. Remove from heat and allow pressure to drop naturally. This may take 10-15 minutes.

Serve hot in bowls. Serve with French-style bread.

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