Black-Eyed Peas with Fennel

2 c Diced fennel bulb
1 lg Onion; chopped
1/4 c Olive oil
1 c Water
3 c Cooked or canned black-eyed peas
2 Tomatoes; finely chopped
Salt and freshly ground pepper; to taste

Fennel adds a distinct flavor to this simple salad of legumes and tomatoes.

In large saucepan, saute fennel and onion lightly in olive oil. Add water and simmer for 20 minutes. Add peas, tomatoes, salt and pepper and a little more water to prevent sticking if necessary. Simmer for 10 minutes more. Serve warm or cold.

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