Mediterranean Black Eyed Peas

1

Soak the black-eyed peas overnight in water to fully swell.

2

Boil 5 cups of water. Rinse the soaked peas and add to the boiling water. Cook for 20 minutes, then drain and set aside.

3

Chop the onion, peppers, and garlic, and cut the meat into cubes.

4

Heat 2 tablespoons of vegetable oil in a pot over medium heat. Add the meat and fry until golden. Add the bay leaves, half of the chopped onions, and cook for 2 minutes, then add 3 cups of hot water and cook for 30 minutes. Add 2 cups of water and cook again until the meat is cooked.

5

To prepare the sauce, heat 2 tablespoons of oil and ½ tablespoon of butter in a pot over medium heat. Add the remaining chopped garlic and onion and cook until golden. Add the tomato sauce, black pepper, paprika, cumin, and coriander. Stir thoroughly, reduce the heat, add 1 cup of salt and cook for 5 minutes.

6

Add the cooked peas, 1 cup of broth, the remaining garlic, and the meat. Cover and cook for 15 minutes.

7

Finally, add the red and green pepper, stir, cover and cook for another 5 minutes. Serve the Mediterranean Black Eyed Peas with white rice.