Black-Eyed Peas

Happy New Year!!!

Black Eyed Peas and Stewed Tomatoes

1 pound dried black-eyed peas, cooked

1 can whole, peeled tomatoes

1/3 cup agave nectar

2 TBSP olive oil

1 large white onion, chopped

3 garlic cloves, chopped

2 quarts vegetable stock 

kosher salt and freshly grated black pepper

Drain the tomatoes and add to a pot with the agave nectar.  Bring to a boil, then simmer until thickened.  Set aside.   In a large pot, heat the olive oil and add the onions.  Cook until clear, then add the garlic and cook for 1 more minute.  Add the peas and the vegetable stock. Cook for 20 minutes, or until most of the liquid is reduced.  Stir in the stew tomatoes and serve over brown rice.  

I cooked this meal after returning home from an evening of skiing.  I set out small dishes of diced peppers, onions, sour cream, and tomatoes so everyone could pick their toppings.  Everyone went crazy over this recipe and wanted more!  Enjoy!

From John Ortberg's book The Life You've Always Wanted:

"We are not the passive victim of other's opinions.  Their opinions are powerless until we validate them."

"Receiving praise gracefully, without becoming an addict, requires a well-ordered heart."