CookEat Recipe
Young Cowpea Pods in Tomato, Arezzo Style
Tender green cowpea pods cut into thirds and simmered from cold with tomato juice, whole garlic cloves and olive oil.
Method
Steps
Step 1
Gather the ingredients: 500 g tender young edible cowpea pods, also called fresh black-eyed-pea pods, before the seeds mature; 2 whole garlic cloves, peeled; 150 ml plain raw tomato juice or sieved fresh tomato pulp; 2 tablespoons olive oil; Cold water, enough just to cover the pods; Salt and black pepper.
Step 2
Wash the young cowpea pods, trim both ends and remove any strings. Cut each pod into three pieces. Use the tender green edible pods, not dried black-eyed peas.
Step 3
Put the pod pieces in a saucepan with the two whole garlic cloves, raw tomato juice, olive oil, salt and pepper. Add enough cold water just to cover and put the pan on the heat.
Step 4
Bring to a boil, then simmer gently for about 30–40 minutes, or until the pods are completely tender. Leave the lid partly open and reduce the liquid toward the end so a little concentrated sauce remains. Add a splash of hot water if the pan becomes dry before the pods are cooked. Serve hot with the reduced juices. The softened garlic may be left whole in the dish.
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