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Black Eyed Pea Stew

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A thick Black Eyed Pea Stew combines black-eyed peas, cauliflower and other veggies. The recipe originally called for homemade biscuits but that was more trouble than I was willing to do that day, so we ate it with fresh baked store bought roles.

 

Servings: 4 to 6
Duration: approximately 30 minutes
Utensils: Stew pot or pan
Cooking surface: Stove top


Ingredients:

2 Tab olive oil

1 large onion, finely chopped

1 green pepper, seeded and diced

2 cups cauliflower florets roughly chopped

2 cloves garlic, minced

1 Tab ground cumin

1/2 Teas ground cinnamon

1/4 Teas cayenne

1/2 Salt

2 15-ounce cans black-eyed peas, rinsed and drained

1 14-ounce can tomato sauce

1 cup water

1/4 soy sauce

1/3 cup packed brown sugar

2 Tab white or apple cider vinegar

 

Instructions:

Heat oil and sauté onion and green pepper until soft. Add cauliflower and let cook, stirring frequently until lightly browned about 5 to 8 minutes. Add spices and cook for a few more minutes. Stir in the rest of the ingredients and simmer for about 20 minutes or until the cauliflower is tender.

 

In Germany, there are very few canned beans available so I bought my black-eyed peas dry from a fancy gourmet store and soaked them over night. The recipe was pretty tasty but we like our food pretty spicey so I upped the cumin and cayenne. I have listed the servings as the recipe suggested but this was just enough for the two of us! But is was delicious comfort food and I can recommend it.

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