Ingredients
- 1 Tbsp cooking oil
- 2 each onions, small dice
- 4 cloves garlic, minced
- 1 each green bell pepper, small dice
- 2-3 each celery, small dice
- 2 each tomatoes, small dice fresh or canned
- 2 cups black-eyed peas, sorted, washed, soaked overnight in 8 cups water, & drained substitution: beans of choice, see quick soak method below
- 4-6 cups veggie stock
- 1-2 each bay leaves
- to taste salt & black pepper optional: liquid smoke to taste
Servings: servings
Units:
Instructions
- Heat cooking oil in a large stock pot over medium heat. Add diced onions and saute until transparent and fragrant. Stir in minced garlic and cook for 2-3 minutes.
- Add diced green peppers and celery, stir and sauté for 5 minutes.
- Add diced tomatoes, stir and sauté for 7-10 minutes.
- Pour the soaked and drained beans or peas and add 4 cups of water or veg stock.
- Reserve the remaining stock to use as needed during the cooking process if the beans soak up liquid before they are tender. If you run out of stock, use water.
- Simmer until beans or peas are tender (adding stock or water as needed) and the stew thickens to have more of a gravy/sauce consistency with most of the whole peas remaining intact, not mushy.
- Season to taste with salt, pepper, liquid smoke or other desired seasonings (i.e hot or pepper sauce).
- Can be served or over cooked rice or grain.
Alternative Bean Soaking Method
- Add dried peas or beans to a pot with 8 cups of water and bring to a boil.
- Cover and boil for 2 minutes.
- Leave covered, remove from heat and let sit for 1 hour.
- Darin beans and cook according to recipe for soaked peas.
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