Black-Eyed Peas with Tomato Sauce

Ingredients:

1 lb. dry black-eyed peas
sofrito (tomato sauce)
1/2 lb. chorizo, sliced
1 dry bay leaf
salt to taste

Procedure:

Soak black-eyed peas in a bowl or a large pot for at least 4 hours, preferably overnight. Make sure that the water level is at least 3 inches above the peas. After soaking the peas, drain water from pot. Add water to at least 1 inch above the peas. Add bay leaf and sliced chorizo. Place pot on burner on high heat and bring to a boil. While you are waiting for the water to boil, make the sofrito following our recipe. Add sofrito to the potand add salt to taste. Once peas come to a boil, reduce to medium heat and simmer until peas are soft – approximately 1 hour.

Note: If you use a pressure cooker instead of a standard pot, cook peas on high pressure for 15 minutes. Remove from heat and allow pressure to drop naturally. This may take 10-15 minutes.

Serve hot in bowls. Serve with French-style bread.