Black-Eyed Peas with Tomato Sauce, or Carillas con Tomate, is a popular stew in Spain. Black-eyed peas are a legume with a distinctive black spot or "eye" in the middle of each one. This recipe is proof that good-tasting food does not need to be complicated. Carillas are tasty when simmered with Spanish chorizo sausage, garlic, bay leaf, and tomato sauce.
Note: Mexican or Caribbean varieties of chorizo cannot be used as substitutes for Spanish chorizo in Spanish recipes. If you need a substitute, try using Portuguese Linguica sausage, which is generally very similar to Spanish chorizo, and widely available in U.S. supermarkets.
- Soak black-eyed peas in a bowl or a large pot for at least 4 hours, preferably overnight. Make sure that the water level is at least 3 inches above the peas.
- After soaking the peas, drain water from pot. Add water to at least 1 inch above the peas. Add bay leaf and sliced Spanish chorizo. Place pot on burner on high heat and bring to a boil.
- While you are waiting for the water to boil, make the sofrito (here is an easy recipe). Add sofrito to the pot and add salt to taste. Once peas come to a boil, reduce to medium heat and simmer until peas are soft -- approximately 1 hour. (If you use a pressure cooker instead of a standard pot, cook peas on high pressure for 15 minutes. Remove from heat and allow pressure to drop naturally. This may take 10 to 15 minutes.)
- Serve hot in bowls. Serve with French-style bread.