Black-Eyed Pea Stew

[Guest guest]

Black-Eyed Pea Stew

feel free to add whatever other veggies you have on hand when sauteing

the onions--celery, carrots, zucchini, etc.

 

2 C dried black-eyed peas

3/4 C yellow onion

4 C low-sodium veggie broth (or water)

1 tsp salt (optional)

1/2 tsp crushed red pepper

1/2 tsp fresh ground black pepper

2 bay leaves

1 Tbs cider vinegar

1 (28-oz) can no-salt-added diced tomatoes

1 large bunch greens (kale, collards, mustard greens, etc.) washed and

chopped

 

Sort and wash peas; set aside.

 

Heat some water/broth in a large sauce pan, or spray large sauce pan

with cooking spray, and heat over med heat. Add onion to pan, cook 3

minutes or until tender.

 

Stir in broth/water (the 4 C); bring to a simmer. Stir in peas, salt,

peppers, and bay leaves. Cover and simmer 45 minutes or until peas

begin to soften. Uncover and cook 15 minutes or until liquid begins

to thicken.

 

Stir in vinegar, tomatoes, and greens; simmer 10 minutes or until peas

are tender, stirring occasionally. Discard bay leaves.

 

Enjoy!

Courtney