Soul Food -- Black-Eyed Peas With Tomato And Onion Sauce

Recipes on this page were developed or tested by CeCe Sullivan, Times home economist. The recipes are evaluated by staff members and are printed in a format suitable for clipping.

In the nutritional data, 5 to 7 percent of the fatty acids are undefinable.

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The following recipe is from ``In Pursuit of Flavor'' by Edna Lewis.

BLACK-EYED PEAS WITH TOMATO AND ONION SAUCE

4 servings; approximate preparation time 20 minutes

1 cup black-eyed peas

4 cups cold water

1/3 cup olive oil

1 medium onion, peeled and chopped

1/2 teaspoon peeled and minced garlic

1 3/4 cups tomatoes, peeled, seeded and cut into pieces or 1 (28-ounce) can whole tomatoes, drained and broken up

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons finely chopped parsley

1. Pick over the peas, removing any that are discolored. Wash in cold water and then place in a large pot with the water. Cook over medium-high heat for 30 minutes. Test the peas; if they are tender but still firm and have no raw taste, drain them and immediately run cold water over to stop the cooking. Drain and set aside. (If the peas are not quite done, cook another 10 minutes and test again.)

2. In a large skillet heat the olive oil over medium heat. Add the onion and saute 1 minute, then add the garlic and the tomatoes. Cook the mixture slowly 30 minutes, stirring often during the cooking.

3. Add the black-eyed peas to the sauce, mix well and season with salt and pepper. Cook gently 10 minutes, then add the parsley and serve.

Data per serving

Calories 291

Protein 8g

Fat 19g

Carbohydrates 25g

Sodium 277mg

Saturated fat 3g

Monounsaturated fat 13g

Polyunsaturated fat 2g

Cholesterol 0mg