Tuesday, August 19, 2008

Black-Eyed Pea Stew

The perfect Southern dish. Spicy and hearty, serve over rice and with cornbread for a taste of Southern cookin'.

yield: 8 1-cup servings

2 cups dried black-eyed peas
1 Tbsp olive oil
3/4 cup finely chopped onion
8 oz turkey kielbasa, halved lengthwise and cut into 1/2-inch pieces
4 cups vegetable broth
1 tsp salt
1/2 tsp crushed red pepper
1/2 tsp pepper
2 bay leaves
1 Tbsp cider vinegar
2 14-oz cans no-salt-added diced tomatoes
10 oz mustard greens, torn into bite-sized-pieces

1. 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.
2. 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.
3. Stir in vinegar, tomatoes, and mustard greens; simmer 10 minutes or until peas are tender, stirring occasionally. Discard bay leaves. Serve alone or over rice.

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