Black-eyed peas have always been part of my family’s Rosh Hashanah tradition, one of the many simanim—symbolic foods eaten with the hope of increase and blessing in the year ahead. Every year I’m reminded of how moreish and frankly un-bean-like black-eyed peas are, and I wonder why I don’t eat them year-round. And then, as soon as Rosh Hashanah is over, I promptly forget about them!

If you can’t find dried black-eyed peas, substitute with two tins of black-eyed peas. Drain and rinse, then taste:

• If they are not creamy, they may require further cooking. Follow the directions below but simmer until creamy, probably no more than 10 minutes.
• If they are creamy straight out of the tin, drain, rinse, and continue from step 3.

INGREDIENTS:

For the black-eyed peas:

• 225 g (8 oz / 1 ½ cups) dried black-eyed peas
• 700 ml (3 cups) water
• ½ onion, unpeeled
• ½ head garlic, unpeeled
• 2 bay leaves

For the tomato sauce:

• 3 tbsp olive oil
• 1 small onion, finely diced
• 1 teaspoon granulated sugar
• 1 clove garlic, minced
• 1 tbsp tomato paste
• 240 ml (1 cup) passata (unseasoned tomato sauce)
• 240 ml (1 cup) water
• Salt, to taste

METHOD:

1. Soak the peas: Pick out any peas that are discoloured, rinse, and soak them in fresh cold water, more than double the volume of the peas, for 6–8 hours.
2. Cook the peas: Drain the peas. In a large heavy-bottomed saucepan, place the peas, 700 ml (3 cups) water, onion, garlic, and bay leaves. Bring to a simmer and cook gently, uncovered, until the peas are tender, 30–50 minutes depending on the age of the peas. Drain, discard the onion, garlic, and bay leaves, and set the peas aside.
3. Cook the onions: Heat a medium heavy-bottomed saucepan. Once hot, add the olive oil and heat until shimmering. Lower the heat to medium, add the onion and sugar, and sauté, stirring constantly, until the onion is very soft and golden.
4. Add the garlic: Stir in the garlic and cook for 1 minute, until fragrant.
5. Make the sauce: Stir in the tomato paste, passata, and water. Bring the mixture to the boil, taste, and season with salt.
6. Combine and simmer: Add the black-eyed peas. Bring to the boil, lower the heat to a gentle simmer, cover, and cook for 15 minutes.
7. Adjust seasoning and serve: Taste, adjust seasoning, and serve hot.

MAKE AHEAD:

This dish can be made 2–3 days in advance and stored in the fridge. Reheat gently on the stovetop before serving, adding a splash of water if needed to loosen the sauce. It also freezes well for up to 2 months.