Serve this stew as a facet over your alternative of steamed rice or grits, or smother some blackened tofu or seitan with them and eat as a most important dish. That is a straightforward dish to make, since black-eyed peas cook dinner rapidly and don’t require soaking.
What you want:
2 cups dried black-eyed peas
2 tablespoons olive oil
2 cups thinly sliced onion halves
1 teaspoon dried thyme
1 teaspoon chipotle powder
1 heaping teaspoon unsalted Creole seasoning
1 tablespoon chopped garlic
4 cups vegetable broth
2 cups water
3/4 teaspoon salt
1 teaspoon sizzling sauce
1 cup chiffonaded delicate greens (spinach, chard, or beet)
1/4 cup chopped parsley
What you do:
- In a medium bowl, rinse peas in chilly water. Select any particles, drain, and put aside.
- In a big pot over medium-high warmth, warmth oil. Sauté onions till calmly browned. Stir in thyme, chipotle powder, Creole seasoning, and garlic and stir for 1 to 2 minutes. Add broth, water, and peas to the pot. Carry to a boil, cowl, and cut back warmth to a gradual simmer.
- Simmer 1 hour, stirring each 20 minutes or so, till smooth (they won’t be mushy, however can be tender).
- When beans are tender, stir in salt, sizzling sauce, greens, and parsley till greens soften. Season to style with extra salt and sizzling sauce.
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