Onion, minced -- 1
Tomatoes, seeded and diced -- 2 cups
Black-eyed peas, cooked -- 2 cups
Natural peanut butter -- 1/4 cup
Water -- 1/4 cup
Salt and pepper -- to taste
Heat the oil in a saucepan over medium flame. Add the onion and saute until translucent. Add the tomatoes and simmer about 5 minutes to cook them down. Stir in the remaining ingredients and lightly mash the peas with the back of a spoon. Bring to a boil, then reduce heat to medium-low and simmer for about 10 minutes, stirring occasionally. Add more water as needed to get a stew-like consistency. Adjust seasoning and serve over rice, pasta or ugali.
Kunde Variations: You can use roughly ground peanuts instead of peanut butter if you like. Chopped collard greens, kale or chunks of pumpkin are often stirred into the simmering beans to stretch the dish and add flavor and nutrition.