CARIBBEAN BLACK EYED PEAS STEW

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Caribbean Black Eyed Peas Stew image

Categories     Bean     Carrot     Potato     Soup/Stew     Stew     Wheat/Gluten-Free     Vegetarian

Number Of Ingredients 15

1 1/2 cups Black eyed peas (Soak the dry peas in water overnight or for eight hours and then cook in a pressure cooker or in a pot, with enough water to cover, for an hour or until the peas are really tender but not falling apart.)
1 tablespoon Olive Oil
1 tablespoon Garlic Minced
1 Large Onion Diced
2 Medium Potatoes Diced
2 Small Carrots Diced
1 Sweet Potato Diced
1 Bell Pepper (any color) Diced
1/2 Scotch bonnet pepper (Substitute: habanero -- use less because it's spicier)
1 teaspoon Ground Ginger
1 teaspoon Ground allspice
1 teaspoon Ground Cardamom
2 teaspoon Dry Thyme
1 teaspoon Ground black mustard seeds
1 cup Coriander leaves, Cilantro, minced

Steps:

  • Heat the oil and add the onions and garlic. Saute until brown spots appear on the onions.
  • Add the powdered spices-- the ginger, allspice, cardamom and mustard and stir to mix well.
  • Add the carrots, sweet potatoes, bell peppers and potatoes and stir to mix.
  • Add the black eyed peas, scotch bonnet pepper, thyme, coriander leaves, and enough water to make a stew. Stir well to mix.
  • Bring the stew to a boil, cover, lower heat, and simmer 20 minutes or until all the flavors have melded together.
  • Stir in the cilantro, add salt to taste.
  • Serve hot with some rice or bread.

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