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Baked Black-Eyed Peas w/ Pepper, Tomatoes, Garlic
1/2 lb Black-eyed Peas 
2/3 tbsp extra virgin Olive Oil
2 medium red onions, finely chopped 
3 large green bell peppers, seeded and diced 
2 minced Garlic
1 cup dry Red Wine
3 cups chopped and peeled Tomatoes
Cayenne pepper 
4-6 tbsp red wine or sherry vinegar to taste 
1. Wash and pick over the black-eyed peas. Place them in a large pot of unsalted water and bring to a boil over high heat. Drain. Place them back in the pot with enough fresh water to cover by 3 inches. Bring to a boil over medium-high heat. Reduce the heat and simmer the black-eyed peas for about 25 minutes until they are nearly cooked. Remove and drain in a colander, reserving 2 cups of the boiling liquid. 2. While the peas simmer, heat 3 tablespoons of the olive oil in a large, heavy skillet over medium heat and cook the onions and bell peppers until the wilt and glisten. Add the garlic and stir for a minute or so. Pour in the wine. As soon as it sizzles, remove the pan from the heat. Preheat the oven to 375 3. Combine the peas, the cooked vegetables and their pan juices, and the tomatoes in a clay baking dish with a cover. Add enough of the remaining water from the beans so that about 1 inch of liquid comes up over the beans. Pour in the remaining olive oil. Cover and bake for 35 to 40 minutes, or until the beans are very tender but not yet on the verge of disintegrating. Season with salt and cayenne. Taste and add enough of the vinegar to balance out the flavors. Remove the oven, let cool, and serve.

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