Stewed Black Eyed Peas
Richly aromatic black eyed peas stew with fire roasted tomatoes and fresh herbs, enjoyed over rice with a side of sweet plantains
Equipment
- pressure cooker If you do not have a pressure cooker, soak dried beans overnight.
Ingredients
- 2 cups Dried black eyed peas (yields about 4 -5 cups of cooked beans)
- 3-4 cups of water (or vegetable broth)
- 2 Tbsp Palm Oil
- 2-3 Tbsp avocado oil
- 1/2 cup sliced red onions
- 1 14.5 oz can fire roasted tomatoes
- 2 large garlic cloves
- 1/2 small sweet onions
- Sprigs of fresh herbs Rosemary-1, Thyme-4, oregano-1, parsley-2, spring onion-1 All blended with 1/4 cup of water into a green smoothie
- salt to taste
Instructions
- Measure 2 cups of dried beans and transfer into a bowl. Fill with water and rinse thoroughly. Picking out all the misfits. Then strain with a medium mesh colander. Repeat once.
- Transfer into pressure cooker, add 4 cups of hot water, 2 teaspoons of salt and cook on high pressure for 22-24 minutes. Quick release, strain and set aside
- In a medium sized skillet, heat palm oil until deep red but not smoking. Then add in onions and saute for 3-5 minutes or until they just start to brown. Add fire roasted tomato, avocado oil. Cover and simmer for about 7 more minutes.
- Blend fresh herbs, sweet onion and garlic cloves with about a quarter cup of water until creamy. Add this to skillet and cook until it reduces into a thick sauce.
- Stir in cooked beans, 3-4 cups of water and salt . Cover and simmer on low for 15 minutes. (Add less or more water for the consistency you prefer)
- Season to taste and serve over rice or as a side. Garnish with chopped parsley or celery leaves.
- Enjoy