Wednesday, January 1, 2014

Black-Eyed Pea and Cabbage Stew

The first day of 2014 and I'm bringing back this recipe from last New Year's.  So good, we're having it again for dinner tonight!


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It is well known and understood in this house that everyone is required to eat the black-eyed peas and cabbage served on New Year's Day.  In previous years, I have served the peas and cabbage as two separate side dishes and watched as both boys put just the very teensiest amount they thought would be acceptable on their plates.  

So, this year I tried a new approach by putting everything in one big pot and the resulting stew was delicious!

1 TBSP olive oil
3/4c onion, chopped
1/2 large green bell pepper, chopped
1/2 large red bell pepper, chopped
3 stalks celery, sliced
2c chicken broth (I used a vegan no-chicken broth)
3/4c brown rice
2 cans black-eyed peas with liquid
1 can diced tomatoes with green chiles with liquid
2 cloves garlic, minced
1c cooked cabbage

1.  In a large pot, heat the olive oil over medium heat.

2.  Add the onion, green pepper, red pepper, and celery; cook and stir until tender.

3.  Add the broth, rice, black-eyed peas, tomatoes, and garlic.

4.  Bring to a boil, then reduce heat to low and simmer approximately 1 hour.  Add the cabbage during the last 15 minutes.

Served with cornbread.  Happy New Year!

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