Black-Eyed Pea Stew
I made this recipe this weekend and we loved it! It was in my newest Cooking Light magazine. I made a couple of substitutions, so it's my version below. It was easy and so delicious. I split it into two so that I could take some for a red tent delivery, but selfishly I wished I hadn't! It was so good. The kids loved it and so did Michael. He even mentioned how good the mustard greens were! I thought I'd share it with you. If you make it, let me know what you think.
Black-Eyed Pea Stew from Cooking Light (with a bit of modification)
serve with corn bread and beer.
Ingredients
2 cups dried black-eyed peas
1 tablespoon peanut oil
3/4 cup finely chopped yellow onion
15 ounces sweet Italian turkey sausage, halved lengthwise and cut into 1/2-inch pieces
4 cups organic chicken or vegetable broth
1 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
2 bay leaves
1 tablespoon cider vinegar
1 (28-ounce) can no-salt-added diced tomatoes
1 (10-ounce) bag prewashed mustard greens
Preparation
Sort and wash peas; set aside.
Heat oil in a large saucepan over medium heat. Add onion to pan; cook 3 minutes or until tender. Add sausage; cook 4 minutes or until lightly browned.
Stir in broth; bring to a simmer, scraping pan to loosen browned bits. Stir in peas, salt, peppers, and bay leaves. Cover and simmer 45 minutes or until peas begin to soften. Uncover and cook 15 minutes or until liquid begins to thicken.
Stir in vinegar, tomatoes, and mustard greens; simmer 10 minutes or until peas are tender, stirring occasionally. Discard bay leaves.
Yield
8 servings (serving size: about 1 cup)
Nutritional Information
CALORIES 235(19% from fat); FAT 5g (sat 1.1g,mono 2.4g,poly 0.9g); PROTEIN 15.5g; CHOLESTEROL 17mg; CALCIUM 81mg; SODIUM 830mg; FIBER 6.6g; IRON 4.4mg; CARBOHYDRATE 33.7g
Black-Eyed Pea Stew from Cooking Light (with a bit of modification)
serve with corn bread and beer.
Ingredients
2 cups dried black-eyed peas
1 tablespoon peanut oil
3/4 cup finely chopped yellow onion
15 ounces sweet Italian turkey sausage, halved lengthwise and cut into 1/2-inch pieces
4 cups organic chicken or vegetable broth
1 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
2 bay leaves
1 tablespoon cider vinegar
1 (28-ounce) can no-salt-added diced tomatoes
1 (10-ounce) bag prewashed mustard greens
Preparation
Sort and wash peas; set aside.
Heat oil in a large saucepan over medium heat. Add onion to pan; cook 3 minutes or until tender. Add sausage; cook 4 minutes or until lightly browned.
Stir in broth; bring to a simmer, scraping pan to loosen browned bits. Stir in peas, salt, peppers, and bay leaves. Cover and simmer 45 minutes or until peas begin to soften. Uncover and cook 15 minutes or until liquid begins to thicken.
Stir in vinegar, tomatoes, and mustard greens; simmer 10 minutes or until peas are tender, stirring occasionally. Discard bay leaves.
Yield
8 servings (serving size: about 1 cup)
Nutritional Information
CALORIES 235(19% from fat); FAT 5g (sat 1.1g,mono 2.4g,poly 0.9g); PROTEIN 15.5g; CHOLESTEROL 17mg; CALCIUM 81mg; SODIUM 830mg; FIBER 6.6g; IRON 4.4mg; CARBOHYDRATE 33.7g
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