Vegetarian Black Eyed Pea Stew Recipes

BLACK-EYED PEA AND CABBAGE STEW

Steps:

• Into a large skillet over medium high heat, add 2 cups broth and butter. Bring to a boil.
• Reduce heat to low and add cabbage.
• Cover and simmer 45 minutes, stirring occasionally, until cabbage is wilted. Season with salt and pepper, to taste. Remove from heat and set aside.
• Into a large pot over medium heat, add the olive oil.
• When oil is hot, add the onion, green pepper, red pepper, and celery. Cook, stirring frequently until vegetables are softened.
• Stir in the remaining 2 cups of broth, rice, black-eyed peas, diced tomatoes, and garlic.
• Bring to a boil, then reduce heat to low and simmer 45 minutes.
• Add the cooked cabbage, with liquid, and continue cooking an additional 15 minutes, or until heated through.

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.

VEGETARIAN BLACK-EYED PEA STEW

Steps:

• Heat oil in a large, heavy-duty pot over medium-high heat. Add onion, celery and garlic and sauté for 5 minutes, or until softened. Add water, carrots, sweet potato, parsnip, parsley, oregano, salt and pepper and bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Add rice and cook for 20 minutes, stirring occasionally, until rice is tender. Add black-eyed peas and cook until thoroughly heated.
• Remove from heat and let stand for 10 minutes. Serve in shallow bowls with bread, if desired.

VEGETARIAN BLACK-EYED PEAS

Steps:

• Place peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
• Heat olive oil in a Dutch oven over medium heat. Saute onion and garlic in the hot oil until tender, 5 to 7 minutes. Add black-eyed peas, 1 quart water, green onions, parsley, bay leaves, 1 1/2 tablespoons salt, and pepper; bring to a boil.
• Reduce heat and simmer until peas are tender and most, if not all, water is absorbed, 1 to 2 hours. Add more water if more cooking is needed. Taste and adjust salt and pepper if needed before serving.

BLACK-EYED PEAS WITH CHARD AND GREEN HERB SMASH

Steps:

• Fill and boil a kettle of water and get all your ingredients together. Put a large saucepan over heat.
• Wash and finely slice the leek. Add to the saucepan with the coconut or olive oil and cook over medium heat for a couple of minutes, until soft and sweet. Finely slice the garlic and add to the pan with the chile powder and cook for a couple of minutes, until the garlic is beginning to brown. Add the black-eyed peas with their liquid, the stock powder, and 2/3 cup/200 ml of hot water from the kettle and bring to a simmer. Grate in the nutmeg, squeeze in the juice of the half lemon, add the squeezed lemon half to the pan, and simmer for 10 minutes or so. Meanwhile, strip the leaves from the chard stalks. Finely slice the stalks and add them to the pan, then finely shred the leaves and put to one side.
• Put all the ingredients for the herb smash into a food processor and purée until you have a smooth, grassy paste. Season well with salt and pepper.
• Once the peas are soft and flavorful and the liquid has reduced to a thick,soup-like consistency, stir in the chard leaves, season well with salt and pepper, and leave to cook for a couple of minutes. Scoop into deep bowls and spoon over the herb smash. If you're really hungry, some rice or flatbread would go well alongside.

STEWED BLACK-EYED PEAS

Steps:

• Put the peas in a large bowl, add water to cover by 2 inches, and soak overnight.
• Blacken the onion: If you have a gas stove, turn one burner on high and place the onion halves directly on the grates next to the flame and cook, turning occasionally, until the onion is charred on all sides, about 5 minutes. Otherwise, heat the broiler and broil the onion on a baking sheet a few inches from the heat, turning occasionally, until charred, 1 to 2 minutes. Set aside to cool.
• When the onion is cool enough to handle, poke 2 cloves into each half, and add the onion to a large stockpot. Drain the peas, discarding the liquid, and then transfer the peas to the pot.
• Place the garlic, peppercorns, bay leaves and chile on a 12-inch square of cheesecloth and wrap tightly, using twine to seal the packet.
• Add 6 quarts water and the spice packet to the pot and bring to a boil over high heat. Skim any foam that collects on the surface, then reduce to a simmer. Stir in the olive oil and 1 tablespoon salt and cook, stirring and skimming occasionally, until the peas are fully cooked and the cooking liquid has thickened, 1 to 2 hours.
• Discard the spice packet, season with the remaining 1 tablespoon salt (or to taste) and the hot sauce and serve.

SOUTHERN BLACK-EYED PEAS (VEGETARIAN)

Steps:

• Rinse peas and pick over for bad or discolored peas and small stones; transfer to a medium saucepan. Cover with stock or water and bring to a boil. Reduce heat to a simmer and continue cooking for 5 minutes; set aside.
• In a large stock pot heat vegetable oil over low heat. Add the onion, diced carrot, and garlic. Cook, stirring, until tender, about 6 to 8 minutes.
• Add peas and enough stock or water to cover by 2 inches. Add pepper flakes, black pepper, thyme, and oregano. Bring to a boil; reduce heat to medium and simmer, covered, for about 1 hour. Uncover and cook for 30 to 45 minutes longer, or until peas are tender - the longer you cook them, the better they will be. Add more wateror stock as needed to keep them moist.
• Serve with olive oil, Tobasco, hot baked cornbread and a tossed salad or steamed collards.