Here’s a simple dish that could be eaten hot or cold, either by itself or as a side dish or in combination with a pilaf like rice, bulgur or quinoa. I usually use dry black eyed peas, since they taste better than the canned ones. But if you are in a hurry, you can use canned beans as well. Dry beans need to be soaked overnight. Therefore, when I soak and boil them, I double the recipe for beans and I keep boiled drained beans in the freezer for future use.
1 cup dry black eyed peas (soaked in water overnight)
5+1 cups of boiling water
1 medium onion, chopped
½ cup olive oil
4-5 small peppers (red, orange, yellow or green)
1 teaspoon paprika or chili peppers
Salt and pepper to taste
Soak dry black eyed peas overnight or at least for 3 hours.
In a pot combine 5 cups of boiling water and beans. Let it simmer over medium heat until the beans are tender, about 30 minutes. Drain
Soak beans overnight
Boiled black eyed peas
Cut the tops of the peppers, remove seeds and wash. Cut them into ¼ in thick slices.
In a pot, sauté onions in olive oil for about 5 minutes. Add black eyed peas, peppers, paprika, salt and pepper, mix all with a spoon. Add boiling water, bring to a boil, reduce heat. Let it simmer until peas and peppers are tender. You can serve this hot or at room temperature. I usually serve it with some sort of pilaf like bulgur, rice or quinoa.