Recipe
Black Eyed Pea/bean Stew Recipe
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- 2 tb Dry Mustard
- 1 md Butternut Squash; Note 4
- 1/4 ts Cinnamon
- Black Pepper; To Taste
- 1 tb Cider Vinegar
- 2 tb Minced Garlic
- 2 ts Salt
- 1/2 c Dried Black-Eyed Peas; Note 1
- 10 Shiitake Mushrooms; Note 3
- 1 lb Fresh Mushrooms; Note 2
- 3 tb Sherry
- 2 tb Minced Fresh Ginger
- 4 c Water
- 1/4 c Dry Sherry Or Vermouth; Or Chinese Rice Wine
- Scallions For Top; Optional
- Finely Minced Fresh Parsley; And/Or
- 1 tb Fresh Lemon Juice
Directions
- Step #1 Note 1: soak the peas for at least 4 hrs (or 2 C fresh or frozen/defrosted) Note 2: domestic mushrooms, stemmed & thinly sliced Note 4: 2 lb, stemmed & sliced Note 3: fresh or dried & soaked, peeled & cut into small dice (abt 5 C) You can cook the black-eyed peas up to several days ahead, if desired.
- Step #2 Save time by preparing the other ingredients while the peas cook.
- Step #3 Place the soaked or fresh black-eyed peas in a saucepan & cover with water by at least 2".
- Step #4 Bring to a boil, partially covered, turn the heat way down, and simmer, until tender - about 30 min.
- Step #5 Drain & set aside.
- Step #6 Heat the 3 tbsps sherry in a soup pot or Dutch oven.
- Step #7 Add the onion, mustard, half the garlic, half the ginger, & half the salt.
- Step #8 Saute over med heat for about 5 min.
- Step #9 stir in the all the mushrooms and saute for a few mins, then add the 1/4 c sherry.
- Step #10 Cover & cook over med heat for about 10 min.
- Step #11 Add half the squash & all the water.
- Step #12 Bring to a boil, then lower the heat to a simmer, & cover.
- Step #13 Cook for about 10 min, squash, then add the cinnamon, ginger, lemon juice & vinegar along with the black-eyed peas, the remaining garlic, & salt.
- Step #14 Cover again, & cook over low heat/flame until the most recently added squash is just tender, about 20 min.
- Step #15 Spice up liberally with freshly ground black pepper, & taste to see if it needs more salt.
- Step #16 Serve hot, topped with very finely minced parsley and/or scallions, if desired.
- Step #17 Yield: 6 - 8 servings NOTES : Cal 192, Total Fat 1g, Carb 38g Fib 6g Pro 8g Sod 730mg CFF 6%.
- Enjoy the Black Eyed Pea/bean Stew recipe
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