I have a handful of recipes on my “to be blogged” list and even though my last post was also a stew, I couldn’t wait to share this one. Despite the relatively short ingredient list, this stew is bursting with flavor and the teaspoon of apple cider vinegar gives it a nice kick. My only regret was that I only made enough for two servings.
black eyed pea stew
Black Eyed Pea Stew
Print this recipe1 c black eyed peas
1 onion, sliced
2 cloves garlic, finely chopped
1/2 t dried rosemary
1/2 t dried thyme
1 bay leaf
dash cayenne pepper
salt & pepper, to taste
2 c vegetable broth
1 14-oz can tomatoes, diced
1 t apple cider vinegar
1/2 bunch of kale- Rinse beans and pick over for small stones. Add beans to a large saucepan and cover with water by several inches. Bring the beans to a boil and cook for 5 minutes. Remove from heat, cover, and let them soak for about an hour. Drain beans in a colander, rinse, and set aside.
- Heat oil over medium heat in a large saucepan. When hot, add the onions and cook until translucent, about 5-7 minutes. Add garlic and stir for about 30 seconds, or until fragrant.
- Add stock, black eyed peas, rosemary, thyme, bay leaf, cayenne, salt, pepper, and bring to a boil and let simmer covered for about 40 minutes. Uncover and cook for an additional 15-20 minutes. Add vinegar, tomatoes, and kale. If the black eyed peas are tender at this point, they’re done. If not, simmer for another 5-10 minutes, or until the black eyed peas are tender. Season again to taste and make sure to discard bay leaf before serving.
Serves 2
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Tags: dinner, gluten-free, stew, vegan, vegetarian
