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Spicy-Smoky Black-Eyed Peas

Traditional flavors of tomatoes, onions, and garlic meet nontraditional smoked salt and chipotle pepper for a spectacular smoky and spicy vegetarian version of black-eyed peas—a symbolic Rosh Hashanah food in some Sephardic Jewish communities. A dollop of labne (optional) nicely unites the flavors and nods to the stew’s Middle Eastern roots. Serve as a side dish, or for a main course, serve over rice or polenta.
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Ingredients Method Notes

Ingredients
  

  • Extra-virgin olive oil
  • 1 large yellow onion chopped
  • Smoked coarse salt
  • Freshly ground black pepper
  • 4 garlic cloves finely chopped
  • 1 tablespoon red wine vinegar
  • 1 14.5- ounce can no-salt added diced tomatoes with juices preferably fire-roasted
  • 1 large chipotle chile pepper in adobe sauce minced, with ½ tablespoon of adobo sauce
  • 1 pound dried black-eyed peas soaked in cold water overnight and drained and rinsed*
  • 1 bunch scallions thinly sliced for garnish (optional)
  • Labne or sour cream optional

Method
 

  1. In a large Dutch oven, heat a layer of olive oil over medium heat. Add the onion and season lightly with smoked salt and black pepper and cook, stirring frequently, until softened and deep golden brown, 5 to 8 minutes. Add the garlic, and cook stirring constantly until fragrant, about 1 minute. Add the vinegar, tomatoes, chipotle chile, ½ tablespoon of reserved adobo sauce, black-eyed peas, 1 1/4 teaspoons smoked salt, and black pepper to taste. Add water to cover by ½ inch. Bring to a boil and then reduce to a gentle simmer. Cover and cook for about 2 hours until beans are tender, adding water if needed to slightly cover the beans. Remove from heat and taste and adjust seasonings.
  2. Garnish servings with a sprinkle of sea salt, and if desired, with scallions and/or a spoonful of labne or sour cream.

Notes

Before soaking the black-eyed peas, remove and discard any discolored, shriveled, or broken beans plus any pebbles or other matter. (To soak, put black-eyed peas in a large pot and cover with about 4 inches of cold water. Soak overnight, then drain the water and rinse.)