- Rinse the beans.
- Chop and peel the carrots and celery about the same size as the beans.
- Deseed the tomato ,and dice into small cubes.
- Cut the onion in fine half julienne.
Preheat oven to 350°F (170°C).
1. Bring the black-eyed peas to boil in a large pot of cold water. Reduce heat and simmer for 20 minutes.
2. While the beans are simmering, saute the carrots and celery in about 1 tablespoons of olive oil until they begin to glisten and soften. Remove and set aside.
3. Place the beans, carrots, celery and rushed garlic cloves in a medium-size shallow baking pan, preferably ovenproof glass or ceramic.
4. Toss with remaining olive oil and season with salt and pepper. Bake, covered, for about 45 minutes.
5. About 10 minutes before removing from oven, toss in tomatoes.
6. Remove, let cool slightly and serve garnished with raw onions and seasoned with lemon juice.
