This faster version of the traditional Southern dish Quick Hoppin' John uses canned black eyed peas, onion garlic, allspice and cayenne. Served over rice with garnishes. Of course you can cook dried beans rather than using canned. If you do, reserve the liquid for completing the dish.
Cooking time does not include time to cook beans from scratch, if you choose to not use canned, or for cooking rice.
If using dried black-eyed peas, reserve the stock once you have cooked them.
Saute the onions & garlic in the vegetable oil, until golden, about 10 minutes. Add the allspice, cayenne & tamari. Stir this mixture into the cooked peas with enough of the reserved stock to make it juicy.
Simmer gently for about 20 minutes to allow the flavors to mingle; stirring often.
To serve, spoon the black-eyed peas over cooked rice, top with the chopped tomatoes, scallions & parsley.