Black-Eyed Pea Stew

Randy Mayor; Leigh Ann Ross
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
Member Ratings and Reviews
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Vegetarian version: I make a similar dish and call it Hoppin' John. I use kale (or spinach, collards, swiss chard), canned black-eyed peas, brown rice (about the same volume as the peas), dried red pepper. Add cheddar cheese if you like. I use canned tomatoes unless I can get fresh, which I dice and spread around the edge of the bowl. Serve with conrbread. Tasty, hearty, and healthy!06/24/09
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I was pleased with this recipe -- it was an excellent way to end a long, cold day and the preparation was very low key. I was able to cook dinner while doing other odds and ends that needed attending to without worrying about something boiling over or overcooking. Mustard greens were not available and I was afraid to attempt collards in the recipe, so I opted for spinach. I think it was a suitable substitute and not at all bitter. I served this with Cooking Light's Cornmeal Scones.12/11/08




