Ingredients with Measurements:
- 2 cups dried black-eyed peas
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 jalapeno pepper, seeded and chopped
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 bay leaf
- 4 cups vegetable broth
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special Equipment Needed:
- Large pot with lid
- Wooden spoon
Step-by-Step Instructions:
1. Rinse the black-eyed peas and soak them overnight in a large bowl of water.
2. Drain the soaked peas and set them aside.
3. In a large pot, heat the olive oil over medium heat.
4. Add the chopped onion, minced garlic, chopped red bell pepper, and chopped jalapeno pepper to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are soft.
5. Add the smoked paprika, ground cumin, dried thyme, and bay leaf to the pot. Stir to combine.
6. Add the soaked black-eyed peas and vegetable broth to the pot. Stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
8. Simmer the stew for 1-2 hours, stirring occasionally, until the peas are tender and the stew is thick and flavorful.
9. Season the stew with salt and pepper to taste.
10. Serve the spicy stewed peas hot, garnished with chopped fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 1-2 hours
Temperature:
- Medium heat for sautéing vegetables
- Low heat for simmering stew
Serving size:
- 6 servings
Nutritional information:
- Calories: 235
- Fat: 3g
- Carbohydrates: 42g
- Protein: 13g
- Fiber: 11g
Substitutions for ingredients:
- Dried black beans can be used instead of black-eyed peas.
- Chicken or beef broth can be used instead of vegetable broth.
- Red pepper flakes can be used instead of jalapeno pepper for a milder spice level.
Variations:
- Add diced tomatoes or tomato sauce to the stew for a richer flavor.
- Add chopped carrots and celery to the stew for extra vegetables.
- Add cooked sausage or bacon to the stew for a meatier version.
Tips and Tricks:
- Soaking the black-eyed peas overnight helps to reduce cooking time and improve texture.
- Stir the stew occasionally to prevent sticking and ensure even cooking.
- Adjust the spice level to your preference by adding more or less jalapeno pepper or red pepper flakes.
Storage Instructions:
- Store leftover stew in an airtight container in the refrigerator for up to 4 days.
Reheating Instructions:
- Reheat the stew in a pot on the stove over medium heat, stirring occasionally, until heated through.
Presentation Ideas:
- Serve the spicy stewed peas in individual bowls or on a large platter for family-style dining.
- Garnish the stew with chopped fresh parsley or cilantro for a pop of color.
Garnishes:
- Chopped fresh parsley or cilantro
Pairings:
- Serve the spicy stewed peas with rice or crusty bread for a hearty meal.
- Pair with a side salad or steamed vegetables for a balanced meal.
Suggested Side Dishes:
- Rice
- Crusty bread
- Side salad
- Steamed vegetables
Troubleshooting Advice:
- If the stew is too thick, add more broth or water to thin it out.
- If the stew is too thin, simmer it uncovered for a few more minutes to reduce the liquid.
Food Safety Advice:
- Make sure to soak the black-eyed peas overnight and cook them thoroughly to avoid any potential foodborne illness.
Food History:
- Black-eyed peas are a staple in Southern cuisine and are traditionally eaten on New Year's Day for good luck.
Flavor Profiles:
- Spicy, smoky, savory
Serving Suggestions:
- Serve the spicy stewed peas as a main dish for lunch or dinner.
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