2 cups black-eyed beans, soaked and cooked
1 tablespoon oil
1 onion, finely chopped
1 tablespoon tomato paste
1 can tomatoes, chopped (I use fresh tomatoes)
2 cups of soup stock (I use chicken)
salt and pepper
Though called a soup, it can also be served with rice.
Heat the oil in a pan and sauté the onions lightly. Meanwhile, partially mash the beans with a fork or potato masher. Add tomato paste, tomatoes, stock, beans and seasoning to the onion, stirring well. Let simmer for 30 minutes before serving.