Spicy Stewed Black-Eyed Peas | Recipe


JENNIFER ABBOTT


This vegetarian version of black-eyed peas, ladled over rice, makes a healthy cold-weather meal.  Ground cumin and paprika may be untraditional, but they add a smoky note to the jalapeno and vegetables.  I’ve found that dried black eyed-peas become much more tender and silky than canned peas.
  • 1 1/2 cups dried black-eyed peas, rocks and shriveled beans discarded, rinsed
  • 1 Tablespoon olive oil
  • 1 yellow onion, diced small
  • 2 medium carrots, diced small
  • 3 stalks celery, diced small
  • salt and freshly ground black pepper to taste
  • 1 green bell pepper, diced small
  • 3 cloves garlic, minced
  • 1 jalapeno pepper, minced, along with 1/4 to 1/2 teaspoon of its seeds, for heat
  • 1 1/2 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • 1 teaspoon dried thyme leaves
  • 1 1/2 teaspoons dried oregano
  • 4 cups vegetable stock
  • 1 bay leaf
  1. Place peas in a large bowl and cover with cold water by a few inches.  Soak for 8 hours or overnight.
  2. Drain and rinse peas.  Place in a 6- to 8-quart pot, and cover with fresh cold water by 2 inches.  Bring to a boil over high heat, then reduce heat to a low but constant simmer.  Simmer uncovered for 45 minutes, stirring occasionally.
  3. While peas are simmering, prepare the vegetable mixture.  Heat the oil in a large skillet over medium-high heat.  Add onion, carrots, celery, and a pinch of salt and pepper, and saute for about 7 minutes, until the vegetables start to soften and the pan is nearly dry.
  4. Add bell pepper, garlic, and jalapeno to pan (the natural water content in the bell pepper will add moisture to the pan).  Stir and saute, lowering heat a little to prevent burning if necessary, for about 3 minutes.  Add cumin, paprika, thyme, and oregano, and continue cooking and stirring for 2 to 3 minutes, until the mixture smells spicy and the pan is mostly dry.  Turn off heat and pour in a little bit of the stock to loosen any stuck-on bits; set aside.
  5. When peas have cooked for 45 minutes, turn off the heat, drain in a colander, and return to the pot.  Add the stock, bay leaf, and the vegetable mixture to the peas, and bring to a boil over high heat.  Reduce heat to a low, steady simmer, and simmer partially covered for one hour, until peas are almost completely tender.
  6. Remove cover and continue simmering for another 30 to 40 minutes, until peas are very tender and the liquid has reduced to a slightly thick, gravy-like consistency.  Taste and adjust seasoning with salt and pepper.
  7. Serve hot, over rice if desired.
Serves 4 to 6
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One thought on “Spicy Stewed Black-Eyed Peas | Recipe

  1. Pingback: For the Love of Beans | OKRA Magazine

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