Red Red

Ingredients

• 2 tablespoons olive oil
• 1 medium onion
• 1 can (14 oz) canned tomatoes with their juice
• 1 large red bell pepper
• 2 cans (15 oz each) canned black-eyed peas, drained and rinsed
• 1 combination salt, pepper, and ground ginger to taste

Instructions

1. 1

   Cut the onion in half lengthwise from root to tip, then place each half cut-side down and slice crosswise into thin half-moons, about 1/8 inch thick, until you reach the root.

2. 2

   Cut the red bell pepper in half lengthwise, remove the seeds and white stem, then slice each half crosswise into 1/2-inch-wide strips.

3. 3

   Pour the olive oil into a large pot and set it over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.

4. 4

   Add the sliced onion to the hot oil and stir every 15 seconds until the onion turns translucent and softens, about 3 minutes.

5. 5

   Pour in the canned tomatoes with their juice, scraping the bottom of the pot with a wooden spoon to release any stuck-on bits.

6. 6

   Add the red bell pepper strips and the drained black-eyed peas, then stir until everything is combined.

7. 7

   Reduce the heat to medium and simmer, stirring once every minute, until the sauce thickens and the flavors meld, about 12–15 minutes. The surface should look glossy and slightly darker.

8. 8

   Taste the stew and season with salt, pepper, and ground ginger until it tastes warm and savory with a subtle spice.

9. 9

   Divide the stew into serving bowls and eat hot, or cool and store in the refrigerator for up to 3 days.

Tools you’ll need

• large pot with lid
• cutting board
• chef's knife
• wooden spoon
• serving bowls

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