Ingredients for Black-Eyed Peas with Potato (Patatesli Börülce)
- 500 g (about 1 lb) black-eyed peas
- ½ tea glass (about 50 ml / 3 tbsp) vegetable oil
- 1 onion
- 1 clove garlic
- 1 long green pepper
- 3 tomatoes
- 2 potatoes
- ½ dessert spoon (about 1 tsp) salt
How to Make Black-Eyed Peas with Potato (Patatesli Börülce)
Wash 500 g (about 1 lb) of black-eyed peas and trim off the ends. In a pot, sauté 1 finely diced onion, 1 clove of minced garlic, and 1 diced long green pepper in half a tea glass (about 50 ml / 3 tbsp) of vegetable oil. Grate 3 tomatoes on top and stir briefly. Add the black-eyed peas. Reduce the heat, cover with a lid, and once the black-eyed peas turn yellow and rise to the top, add water and increase the heat. Add 2 peeled and cubed potatoes. Add half a dessert spoon (about 1 tsp) of salt, reduce the heat, and let it cook through. Enjoy your meal!
About This Recipe
The potato, originally native to South America, was first cultivated by Indigenous peoples in the Andean region of Peru some 8,000 years ago. One of the most important foods of the Old World, the potato was brought to Europe by Spanish conquistadors in the 1500s. Its spread across the continent was quite gradual. It was known as "tırma de tierra," "papa," and "patata" in Spain; "patata" and "tartuffola" in Italy; first "cartuffle" and "turffle," then "patate" and "pomme de terre" in France; "potato" in England; and first "Triffel," then "Kartoffel" in Germany. In our country, it arrived under the name "patates" from the West, and as "kartof" via Russia through Germany.
In today's recipe, we have brought together black-eyed peas — a warm-climate vegetable — and the potato, one of humanity's oldest food staples. So that it's not always Dried Black-Eyed Pea Salad or Sea Bean Salad on the table, we prepared this Black-Eyed Peas with Potato recipe to offer a flavorful alternative. We made it with plenty of love, health, and flavor… Bon appétit!
