Tomatoes and Black-Eyed Peas

• colander
• medium saucepan with lid
• wooden spoon
• large saucepan with lid

• 1½ c dried black-eyed peas, soaked overnight
• 3-inch piece of kombu
• several c water
• 1½ t coarse salt
• 1 T olive oil
• ½ c yellow onion, diced
• ¼ c celery, diced
• 1 clove garlic, minced
• ½ t Creole spice blend
• 28-oz can plum tomatoes with juice
• 2 c vegetable stock
• 1 T basil, chopped

Meanwhile, heat oil over medium heat, add onion and celery, and sauté 5-7 minutes until soft. Add remaining ½ t salt, garlic, and spice blend and sauté 2-3 more minutes, until fragrant.

Cut the tomatoes in half lengthwise, then add to pot along with their juice, veggie stock, and the black-eyed peas. Bring to a simmer, reduce heat to medium-low, cover, and simmer for about 30 minutes, stirring occasionally, until thickened.

Add the basil and cook another minute, then serve hot.

Highly recommended: top with cornbread croutons, which add a nice crunch even as they soak up the tomato-y broth and pull everything together deliciously.

Adapted from the recipe for “Stewed tomatoes and black-eyed peas with cornbread croutons” in Afro-Vegan (read my review).

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