Black-Eyed Pea Stew
"This stew is a cousin of hoppin' John, a Southern dish made with black-eyed peas and rice traditionally served on New Year's Day. We use mustard greens in this rendition, but kale or collard greens would also work well. Serve with hot pepper sauce and corn bread. Beer pairs well with this dish.
From Cooking Light 2007.........."
photo by Hollis R
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 2 cups dried black-eyed peas
- 1 tablespoon peanut oil
- 3⁄4 cup yellow onion, finely chopped
- 8 ounces turkey kielbasa, halved lengthwise and cut into 1/2-inch pieces
- 4 cups vegetable broth
- 1 teaspoon salt
- 1⁄2 teaspoon crushed red pepper flakes
- 1⁄2 teaspoon fresh ground black pepper
- 2 bay leaves
- 1 tablespoon cider vinegar
- 1 (28 ounce) can no-salt-added diced tomatoes
- 1 (10 ounce) bag mustard greens, prewashed
directions
- Sort and wash peas; set aside.
- Heat oil in a large saucepan over medium heat. Add onion to pan; cook 3 minutes or until tender. Add sausage; cook 4 minutes or until lightly browned.
- Stir in broth; bring to a simmer, scraping pan to loosen browned bits. 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 mustard greens; simmer 10 minutes or until peas are tender, stirring occasionally. Discard bay leaves.
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Reviews
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This is an excellent recipe that I've been making for almost 50 years! The only things that I do differently are: I use andouille sausage, chopped celery (I love celery), lots of fresh-chopped garlic, chicken stock, and on top I empty a bag of frozen okra. When the okra is fully thawed it will have thickened the stew sufficiently and the stew will be done. I know that most people don't like okra because they think it's slimy, but what they think of as slime is really a natural thickening agent! Okra eaten this way is delicious! One more thing: Add as much McIlhenny Tabasco Sauce as you want. When I see people adding just a few drops, well, suffice it to say that I add way more than that! McIlhenny's original Tabasco Sauce isn't very hot but it's very tasty and a great substitute for salt. BE WARY OF THEIR SCORPION HOT SAUCE UNLESS YOU LIKE IT HOT HOT HOT! If you're one of the Some who like it hot, then this one's for you!
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I make this on regular rotation. The leftovers are terrific, too. My husband isn't crazy about too much green, so I am starting to use about 6 oz of the greens instead. The mustard greens give it the right mustard-y flavor, too. In a pinch, I throw everything in the crock pot. After about 5 hours on high, I put it all in a regular pot and then add the tomatoes, vinegar, and mustard greens, cooking like it says in the recipe.
RECIPE SUBMITTED BY
I am a stay at home (or in the car:)) mom to two cute kids-ages 7 & 4-and one husband! He's pretty cute too....We live in Fullerton,California, which is also where I grew up. I love, love, love to cook, drink wine with friends, shop, travel, read magazines and collect cookbooks. I have zillions of them and love to sit on the couch with a good cookbook! I belong to a guild of Children's Hospital of Orange County(CHOC) and we recently just finished our own cookbook to raise funds for the hospital. I also enjoy shopping and selling on ebay-so many fun things to find out there! Thanks Liza at recipezaar (my college roomate) for leading me here.
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