Black-Eyed Pea HEAVEN

by
Soon to be your new fall favorite!

Soon to be your new fall favorite!

I usually show up here with tales of mischief and mayhem. Today, I’ve got nothing but good food for you. It may not be “ha-ha” entertaining, but your tummy is going to be SO happy. Today I’m going to walk you through one of my favorite fall dishes: Black-Eyed Pea Stew. The inspiration recipe ran in Cooking Light a few years ago, and it has become a staple in this house once the weather dips below 60 degrees. Okay, 70 degrees.  It’s healthy, it’s easy, it’s good. And it keeps. File this one away…it is GOOD.
cast
The Cast of Ingredients
1 large onion, chopped
1 package of turkey sausage (two links)
pinch or two of red pepper flakes
salt and black pepper
1 bag of frozen black-eyed peas
1 flip-top container of chicken broth
1 bay leaf
1 28 oz can of diced tomatoes
8 oz of mustard greens (fresh or frozen)
TBSP or two of apple cider vinegar

sausage
Here’s how you do it. First, get a teaspoon or two of olive oil heating up in your dutch oven over medium heat.  Then, slice your turkey sausage down the center, then cut into little half-moons, like the pic above.

onions in
While that’s browning up, chop your onion. Make some free space in the pan by making a little sausage nest, then drop your onions in the middle. Season with salt, pepper, and red pepper, and stir together. Let that cook for five or so minutes, until onions soften.

peas in

Next, the dish’s namesake—the peas! Dump ‘em in and stir around to coat them with the goodness.  Then add in your broth, tomatoes, and bay leaf.  Cover and let simmer for about 45 minutes.

greens
Now, for the greens. Grab a couple handfuls of greens and work them in with a spoon. Repeat. Do this until you’ve used about half the bag. Use more if you want. I think you can freeze the leftovers. I’m testing that and will let you know. Stir in the apple cider vinegar and simmer for another 10 or 15 minutes, or until you are satisfied with the tenderness of the peas. Add more salt and pepper and vinegar if you like.

finished stew

Now here’s the most important part: Serve with cornbread. Crumble some in, and go ahead and have another piece to eat with your stew. Why the hell not? It’s a low-fat dish. 😉 Enjoy!


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13 Responses to “Black-Eyed Pea HEAVEN”

  1. Ben Says:

    sounds delicious… I shall make this!!!!

  2. Matthew Says:

    I. Love. This. Dish. Josh made it for me and gave me the recipe. I have made it several times. Josh is better on pre-planning than I am. I use the Publix brand canned peas. It is faster. Just be sure you get canned peas that are not mush. They have to be whole. Saves time but still tasty.

  3. Susan Rigby Says:

    SOUNDS YUMMY!!!

  4. Leslie Says:

    I agree-Josh gave me this recipe a couple of years ago and it is now a staple fall/winter dish in our house. It has even become a New Years day tradition for my family. It gets your greens and black eyed peas in one dish-Love it!! Kuddos to Josh for discovering this YUMMY dish!!

    BTW-loving the blog!!

  5. Leigh Says:

    Ummm… Yes. I’ll be fixing this very soon at my house!

  6. Matthew Says:

    Made this dish again last night. It was perfect with the cooler weather.

  7. Megann, David & Catherine Ellis Cain Says:

    We made this earlier this week, in fact maybe the same night Matthew did, it was AWESOME. It tastes even better the next day! Thanks for sharing!

  8. Julie Smith-Cain Says:

    The soup is wonderful!!!!!
    Thank you!!!!

  9. Mischievous Kitchen Tips, Vol. 1 « Kitchen Mischief! Says:

    […] cooked! (sear it or grill it to add flavor and you’re done!) Seriously—it goes in anything: Black-Eyed Pea Stew, Jambalaya, Chili, Lentil Soup, etc. It’s also great when you’re in a hurry and all you have is […]

  10. Butternut Squash Soup: My Football Remedy « Kitchen Mischief! Says:

    […] Black-Eyed Pea Stew […]

  11. Nic Says:

    yup, so I make this soup once a month… Fabulous

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