Vegetarian Black-Eyed Pea Stew |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This sounds wonderful. I wish it were cold at night here but not right now. Maybe some of you can try this now in your area though! (source - surfing net) Ingredients:
2 tablespoons vegetable oil |
1 medium onion, peeled and cut into 1/2-inch cubes |
1 celery rib, cut into 1/2-inch slices |
2 large garlic cloves, finely chopped |
6 cups water |
2 medium carrots, peeled and cut into 1/2-inch cubes |
1 medium sweet potatoes or 1 medium yam, peeled and cut into 1/2-inch cubes |
1 medium parsnip, peeled and cut into 1/2-inch cubes |
1/4 cup chopped fresh flat-leaf parsley |
2 teaspoons crushed dried oregano |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
1/3 cup long-grain white rice |
1 (15 ounce) can black-eyed peas, rinsed and drained |
Directions:
1. Heat oil in a large, heavy-duty pot over medium-high heat. Add onion, celery and garlic and sauté for 5 minutes, or until softened. Add water, carrots, sweet potato, parsnip, parsley, oregano, salt and pepper and bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Add rice and cook for 20 minutes, stirring occasionally, until rice is tender. Add black-eyed peas and cook until thoroughly heated.
2. Remove from heat and let stand for 10 minutes. Serve in shallow bowls with bread, if desired.
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