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simmer
Colleen Watson-Turner
Red Calf Studio
Delicious Recipes for Making the Food You Love the Vegan Way
southern tyle black-eyed peas with greens
Recipe adapted from Cloe's Kitchen: 125 Easy


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Pot of Southern Style of Black-Eyed Peas Before the Long Simmer

Pot of Southern Style of Black-Eyed Peas Before the Long Simmer
Pot of southern style black-eyed peas with greens. I didn't have collard greens or spinach. Sad. It would have been great to have some greens to put in this stew. It tastes stellar. So good. You should try it! Serve with a sweet potato mash. The stew darkens in colour after it simmers.

Southern Style Black-Eyed Peas with Greens

2 tbsp of olive oil
1 onion, small dice
1 green pepper, seeded and diced
1 zucchini, halved and cut into chunks
2 cloves of garlic, peeled and minced
2 tsp of cumin
1 tsp of chili powder
1/2 tsp of ground cinnamon
1/4 tsp of cayenne pepper
2 cans of black-eyed peas, drained and rinsed
1 large can of tomatoes, blended
1/4 cup of soy sauce
1 tbsp of maple syrup
1 tbsp of apple cider vinegar
1 bunch of spinach

Saute the onions, pepper, garlic, and zucchini until the onion is translucent. Add the spices and saute for another 2 minutes. Add the blended tomatoes, the black-eyed peas, soy sauce, maple syrup, vinegar. Simmer for an hour until the flavours are blended. Add the spinach during the last ten minutes of cooking. Recipe adapted from Cloe's Kitchen: 125 Easy, Delicious Recipes for Making the Food You Love the Vegan Way by Chloe Coscarelli.

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© Colleen Watson-Turner. All rights reserved.

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