Black-Eyed Peas With Sujuk (Sucuklu Tane Börülce)

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 and belly warming stew from Central Anatolia Black-eyed Peas with Sujuk (Sucuklu Tane Börülce)

The colder the weather gets, the more I cook with beans and grains. This is a hearthy, spicy, and belly warming stew from Central Anatolia. I was lucky to find fresh black-eyed peas, but you can start from dry black-eyeds or use canned peas.

Sujuk is Middle Eastern beef sausage dried with several spices black pepper, cumin, garlic, paprika, etc. You can find sujuk at Middle Eastern stores.

1/2 lb black-eyed peas
1/2 or 1/3 sujuk, sliced (I never tried but probably, you can substitute sujuk with pepperoni or kielbasa)2 tbsp butter
1 onion, cut in thin half moons
2-3 cloves of garlic, sliced
1 tsp cumin seeds
1 tsp sugar
4-5 tomatoes, peeled and diced
1 cup chopped parsley
salt and pepper

 and belly warming stew from Central Anatolia Black-eyed Peas with Sujuk (Sucuklu Tane Börülce)

-Heat butter in an earthenware. Stir in onion, garlic, sujuk, sugar, and cumin seeds. Cook for 3-4 minutes until onion is softened.
-Add tomato, salt, and ground pepper. (optional add pepper flakes) Cook for 2-3 minutes.
-Add black-eyed peas. Add enough water to cover the peas.
-If you started with an earthenware, cover and bake at 375 F for 40-45 minutes.
-If you use a regular pot, cover and cook on low for half an hour.
-After turning it off, add chopped parsley.
-Serve with rice, brown rice, or bulgur pilaf.

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