Spicy Black Eyed Pea Stew

Typically when I think of Black Eyed Peas, I think of Hoppin’ John. The southern dish with tomatoes and collards. Yum! So having Black Eyed Peas a different way was an eye opener for me. I’m not sure why I haven’t tried them other ways, I guess just because I love Hoppin’ John. This was a very tasty recipe, the sweet corn goes really well with the earthy Peas. This is adapted from The Whole Life Nutrition Cookbook (which hopefully you have purchased by now) 🙂

1 onion, chopped

4 cloves of garlic, chopped

1 Tbsp dried thyme

1/2 tsp red chili flakes

2 carrots, chopped

2 celery stalks, chopped

1 red bell pepper, chopped

1 1/2 cups frozen corn

2 1/2 – 3 cups frozen Black Eyed Peas

1 cup broth

2-3 Tbsp apple cider vinegar

salt and pepper

In a large stock pot, heat some olive oil over medium high heat, saute the onion until starting to brown, add the garlic and next 6 ingredients (through BEP), add the broth and bring to a boil. Simmer covered for about 25- 30 minutes.  Add the vinegar salt and pepper at the end.

 

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Oven Braised Lentils

This is a great dish! Very inexpensive to make too.  This is adapted from a Martha Stewart recipe.

1 Tbsp olive oil

1 carrot, chopped

1 onion, chopped

1 celery stalk, chopped

4 slices of bacon, chopped

2 cups French lentils

4 1/2 cups stock or broth

Salt and pepper

Preheat oven to 300F.  Heat oil in a dutch oven over medium heat, add the vegetables and bacon, and cook until onion is soft and translucent.  Add lentils and cook about 1 minute.  Pour in stock and bring to a boil. Cover and transfer to the oven. Braise until tender and thickened, about 1 hour.  Season with salt and pepper.  Yummy!

 I served this with brown rice and kale sautéed with olive oil and garlic.

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Lentil Minestrone

I made this more like a lentil stew then an actual soup. Adapted from Vegetarian Cooking For Everyone.

olive oil

2 cups chopped onion

2 Tbsp tomato paste

1/4 cup chopped parsley

4 garlic cloves, minced

3 carrots, diced

1 cup diced celery

1 cup French lentils

2 bay leaves

8 parsley sprigs

6 thyme sprigs

6 cups veggie broth (more if you want a soup)

Heat some olive or canola oil in a big soup pot over medium high heat. Saute the onion until lightly browned. Add the tomato paste, parsley, garlic, carrots, and celery and cook for 3 or 4 more minutes. 

Add the lentils and herbs along with the broth to the pot and bring to a boil. Lower the heat, partially cover and simmer for 30 minutes.

In the meantime….

1 bunch kale

Wash and chop the kale.

1-1 1/2 cups pasta (any small shape will work)

Cook the pasta.

After about 30 minutes, toss the kale into the boiling stew, cover and let steam/cook until tender-about 5 minutes.  Add salt and pepper to taste.

Serve over the cooked pasta, with grated parmesan…

…or not.

I served this with a salad of local lettuce and the some of the last-of-the-season local heirloom tomatoes.

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