Smothered Black Eyed Peas

Serve this stew as a side over your choice of steamed rice or grits, or smother some blackened tofu or seitan with 'em and eat them as a main dish. This is an easy dish to make, since black eyed peas cook quickly and do not require soaking.

Serves 6

What You Need:

2 cups black eyed peas, dry
2 tablespoons vegetable oil, canola or olive
2 cups thinly sliced onion halves
1 teaspoon dried thyme
1 teaspoon chipotle chile powder
1 heaping teaspoon unsalted Creole seasoning
1 tablespoon chopped garlic
4 cups vegetable broth
2 cups water
3/4 teaspoon salt
1 teaspoon hot sauce
1 cup chiffonade of mild greens (spinach, chard or beet)
1/4 cup chopped parsley

What You Do:

1. In a medium bowl, wash peas in cold water. Pick out any debris, drain, and set aside.
2. In a large pot over medium high heat, heat oil. Sauté onions until lightly browned. Stir in thyme, chipotle powder, Creole seasoning, and garlic and stir another 1 to 2 minutes. Add broth, water, and peas to the pot. Bring to a boil, cover, and reduce heat to a slow simmer.
3. Simmer for an hour, stirring every 20 minutes or so, until soft (they will not be mushy, but will be tender).
4. When beans are tender, stir in salt, hot sauce, greens, and parsley until greens wilt. Season to taste with more salt and hot sauce.