Cook the black eyed peas in boiling water and keep them in their broth. Put the sliced onions in a deep skillet and sauté for a long time along with olive oil. Add the tomato paste and a little water and boil for 10 minutes. Put the black eyed peas into the skillet using a slotted spoon. Boil all the ingredients together for another 5 minutes. Finally, add plenty of spearmint and simmer. When the food turns creamy, it is ready.

Nutritional value:

Black-eyed beans belong to the legume family and are considered a good source of energy, proteins, carbohydrates, fiber, potassium, phosphorus, magnesium and selenium.

Background:

It is a recipe that goes back three generations.

Source: Stavroula Michalopoulos