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Black-eyed Pea Stew
4 ounces dried black-eyed peas -- soaked overnight (or canned)
1 large yellow onion -- chopped fine
2 medium carrots -- peeled and chopped
2 medium ripe tomatoes -- peeled, cored, and chopped
1/2 teaspoon dried savory -- crumbled
1/2 teaspoon dried marjoram
1/4 teaspoon crushed red pepper flakes
2 bay leaves
1 cinnamon stick
3 cups water
1/3 cup fresh or frozen whole-kernel corn
1/4 teaspoon black pepper
1/8 teaspoon salt
2/3 cup plain low-fat yogurt
1. Drain the black-eyed peas and place them in a medium size heavy saucepan together with the onion, carrots, tomatoes, savory, marjoram, red pepper flakes, bay leaves, and cinnamon stick. Add the water, stir to mix, place over moderately high heat, and bring to a boil, about 3 minutes. Lower the heat so that the mixture bubbles gently, partially cover, and simmer until the peas are tender, about 50 minutes.
2. Mix in the corn, black pepper, and salt and cook, uncovered, 5 minutes longer. Discard the bay leaves and cinnamon stick. Before serving, top each portion with 1/3 cup of the yogurt.
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