Monday, April 22, 2013

The Black Eyed Peas

Make this stew.  It is smoky, savory, delicious.

Black Eyed Pea Vegetable Stew
Five or more main dish servings

2 tablespoons olive oil
2 carrots, diced
1/2 green pepper, diced
1 large yellow onion, diced
5 or so mini portobello mushrooms, diced
2 cloves of garlic, chopped
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
2 teaspoons paprika
1 tablespoon chipotle chilies in adobe sauce, chopped
1 can black eyed peas, rinsed
1/2 can black beans, rinsed
2 veggie bouillon cubes + 5 cups water or 4 cups vegetable broth + 1 cup water
bunch of kale, destemmed and chopped
1 lemon, juiced

Saute the carrots, green pepper and onion in the oil in a deep soup pot for several minutes.  Then add the mushrooms and garlic, saute for several minutes more until the carrots have softened.  Add a generous pinch of salt.  Add all the spices and the beans; stir.  Add in the water and broth, bring to a boil then reduce to low heat so the mixture is barely bubbling.  Add the kale, stir to combine and allow to cook until the kale is wilted.  Then add the lemon juice, stir.  Serve alone or over rice

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