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Black-Eyed Pea Stew with
Spicy Squash
2 cups black-eyed peas which have been soaked and cooked until almost
done
1 large onion
2 carrots, sliced
2 cloves garlic, minced
1 tsp. dried thyme
1 tsp. paprika
1/2 tsp. chile pepper spice mix (optional)
4 Tb. olive oil
2 cups vegetable stock
sea salt to taste
Spicy Squash:
1 medium-sized squash, cubed
1 medium onion, diced
2 cloves garlic, minced
1 tsp. cinnamon
1 tsp. curry powder (optional)
pinch grated nutmeg
2 cups spring water
sea salt to taste
To make the black-eyed pea stew, sauté the onions, carrots, garlic,
thyme, and spices in the oil in a large saucepan for 5 minutes. Add the
stock, bring to a boil, reduce the heat to low, and stir in the
black-eyed peas. Cover and simmer, adding more stock or water as
necessary until the vegetables are tender. This should take about 15
minutes. When the beans are completely cooked, season to taste with salt
and cook for 5 more minutes.
To make the spicy squash,
bring the water to a boil, add the onion and let simmer for a few
minutes. Add the squash, garlic and spices and simmer, covered, until
the squash is cooked, about 10 to 15 minutes. Season with salt and
served with the black-eyed peas.
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