Ingredients
2 teaspoons extra-virgin olive oil
2 garlic cloves, minced
2 scallions, white and green parts separated and thinly sliced
Coarse salt and ground pepper
3 tomatoes, chopped (about 4 cups)
2 cans (14.5 ounces each) black-eyed peas, rinsed and drained
1/4 cup water
Preparation
Place a large piece of foil directly over heat source on grill. Place a medium ovenproof pot on foil and heat until warm. Add oil, garlic, and scallion whites, and season with salt and pepper. Cook, stirring, until scallions begin to soften, about 2 minutes. Add tomatoes, black-eyed peas, and water. Season with salt and pepper. Cook, stirring occasionally, until tomatoes begin to break down, about 10 minutes. Add scallion greens and serve.
