Shosho Recipe

Cooking Instructions

1. 1

   Prepare the Black-eyed Peas

   Soak the black-eyed peas in water for at least 4 hours or overnight. Drain and rinse before cooking.

2. 2

   Cook the Peas

   In a pot, add the soaked black-eyed peas and cover them with fresh water. Bring to a boil, then reduce heat and let simmer for about 30 minutes or until tender. Drain and set aside.

3. 3

   Caramelize the Onions

   In a large skillet, heat the olive oil over medium heat. Add sliced onions and cook slowly, stirring frequently until they become golden brown and caramelized, about 15-20 minutes.

4. 4

   Add Garlic and Tomatoes

   Add minced garlic to the skillet and sauté for 1-2 minutes until fragrant. Then, add chopped tomatoes and cook for another 5-7 minutes until the tomatoes are soft.

5. 5

   Combine Ingredients

   Add the cooked black-eyed peas to the skillet with the caramelized onions and tomatoes. Stir well to combine. Season with salt and black pepper to taste.

6. 6

   Serve

   Garnish with chopped cilantro and serve warm.