Borulce
(Black-eyed Pea Stew) Recipe

Origin: Turkey Period: Traditional

Ingredients:

120g black-eyed peas
50ml extra-virgin olive oil
2 tbsp tomato purée
240ml hot water
1 tbsp sugar
1 tsp salt

Borulce
(Black-eyed Pea Stew) Preparation:

Method:

Add the black-eyed peas to a pot and cover with about 900ml of water. Bring to a boil and cook until softened (about 20 minutes). Drain the beans and wash under cold running water before transferring to a medium-sized pot along with all the remaining ingredients.

Bring to a boil, reduce to a simmer, and cook for about 20 to 25 minutes more over medium heat. Taste the beans and adjust the seasonings and/or sugar. Serve hot, accompanied by warm crusty bread.

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