Black-Eyed Pea Stew

This stew is a cousin of hoppin' John, a Southern dish made with black-eyed peas and rice traditionally served on New Year's Day. We use mustard greens in this rendition, but kale or collard greens would also work well. Serve with hot pepper sauce and corn bread. Beer pairs well with this dish.

Yield: 8 servings (serving size: about 1 cup)

Ingredients

• 2  cups  dried black-eyed peas
• 1  tablespoon  peanut oil
• 3/4  cup  finely chopped yellow onion
• 8  ounces  turkey kielbasa, halved lengthwise and cut into 1/2-inch pieces
• 4  cups  organic vegetable broth (such as Swanson Certified Organic)
• 1  teaspoon  salt
• 1/2  teaspoon  crushed red pepper
• 1/2  teaspoon  freshly ground black pepper
• 2  bay leaves
• 1  tablespoon  cider vinegar
• 1  (28-ounce) can no-salt-added diced tomatoes
• 1  (10-ounce) bag prewashed mustard greens

Preparation

Sort and wash peas; set aside.

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.

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.

Stir in vinegar, tomatoes, and mustard greens; simmer 10 minutes or until peas are tender, stirring occasionally. Discard bay leaves.

Nutritional Information

Calories:

235 (19% from fat)

Fat:

5g (sat 1.1g,mono 2.4g,poly 0.9g)

Protein:

15.5g

Carbohydrate:

33.7g

Fiber:

6.6g

Cholesterol:

17mg

Iron:

4.4mg

Sodium:

830mg

Calcium:

81mg