Serve this stew as a side over your choice of steamed rice or grits, or smother some blackened tofu or seitan with them and eat as a main dish. This is an easy dish to make, since black-eyed peas cook quickly and do not require soaking.
What you need:
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 hot sauce
1 cup chiffonaded mild greens (spinach, chard, or beet)
1/4 cup chopped parsley
What you do:
- In a medium bowl, rinse peas in cold water. Pick out any debris, drain, and set aside.
- 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 for 1 to 2 minutes. Add broth, water, and peas to the pot. Bring to a boil, cover, and reduce heat to a slow simmer.
- Simmer for an hour, stirring every 20 minutes or so, until soft (they will not be mushy, but will be tender).
- When beans are tender, stir in salt, hot sauce, greens, and parsley until greens soften. Season to taste with more salt and hot sauce.
Photo by Hannah Kaminsky