Hearty Vegetable And Black Eyed Pea Stew Recipes

HEARTY BLACK-EYED PEAS

Steps:

• In a large saucepan, heat oil over medium. Add onion; season with salt and pepper, and cook until softened, 3 to 5 minutes.
• Add oregano, black-eyed peas, and broth. Bring to a boil, reduce to a simmer, and cook until liquid is thick and peas are tender, 15 to 20 minutes. Stir in parsley and hot sauce; season with salt and pepper. Serve.

HEARTY VEGETABLE AND BLACK-EYED PEA STEW

Steps:

• Warm ¼ cup oil in a large pot or Dutch oven set over medium heat. Add the onion and fennel; cook, stirring often, until soft, about 8 minutes. Add the garlic and cook until fragrant, about 20 seconds. Stir in the black-eyed peas, carrots, tomato, tomato paste, bay leaves, and salt until the tomato paste dissolves. Add enough water just to cover the vegetables. Raise the heat to medium-high and bring to a boil.
• Cover, reduce the heat to low, and simmer slowly 25 minutes.
• Stir in the kale leaves and dill. Cover again and cook until the kale is tender, 5 to 10 minutes. Crack black pepper over individual bowls of the soup and drizzle the remaining ¼ cup olive oil, one tablespoon per bowl, just before serving.

HEARTY BLACK-EYED PEAS

Steps:

• In a skillet, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes. Sprinkle with cheese.