Black-Eyed Peas with Tomato

Name: Black-Eyed Peas with Tomato (Zeytinyağli Kuru Börülce)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: Serves 4
Cuisine: Turkish
Ingredients: 250 ml (9 fl oz/1 cup) tomato passata (puréed tomatoes); 1 tablespoon tomato paste (concentrated purée); 1 teaspoon caster (superfine) sugar; 250 ml (9 fl oz/1 cup) tomato passata (puréed tomatoes); 2 bulb spring onions (scallions), white part only, chopped; 2 bulb spring onions (scallions), white part only, chopped; 3 tablespoons olive oil; 2 bulb spring onions (scallions), white part only, chopped; 200 g (7 oz/1 cup) dried black-eyed peas

Zeytinyağli Kuru Börülce

Preparation info

Serves
4

Difficulty
Easy
Ready in
55 min

Appears in

Istanbul Cult Recipes

By Pomme Larmoyer

Published 2015

About

Vegetable dishes cooked with olive oil (indicated by the ‘zeytinyağli’ in the name) come from the south coast of Turkey. A little sugar is added and while the dishes of these fertile regions are as varied as the vegetables they grow, they do share a gentle sweet-savoury note.

Ingredients

200 g (7 oz/1 cup) dried black-eyed peas
3

Asia
Turkey
Side dish
Gluten-free
Vegan
Istanbul
Mediterranean

Method

Put the black-eyed peas in a large saucepan, and cover well with water. Bring to the boil then turn down and simmer for 30 minutes, or until the beans are al dente; skim off any grey scum that forms on the surface as they cook. Drain in a colander. Meanwhile, heat the olive oil in a separate large saucepan over medium heat. Add the spring onions, sugar and a little salt, and sauté for 5 minutes