Smoky Black Eyed Stew (Print Version)
# Ingredients:
01 -
Juice from half a lemon plus half a teaspoon of the zest.
02 -
1 tablespoon vegan Worcestershire sauce.
03 -
2 dried bay leaves.
04 -
2 tablespoons all-purpose flour (type 405).
05 -
1/4 teaspoon coarsely ground black pepper.
06 -
1/2 teaspoon dried oregano.
07 -
1/2 teaspoon garlic powder.
08 -
1/2 teaspoon fresh thyme leaves.
09 -
1/2 teaspoon cayenne pepper.
10 -
1 teaspoon smoked paprika.
11 -
1.5 teaspoons fine sea salt.
12 -
5 tablespoons extra virgin olive oil.
13 -
4 fresh garlic cloves.
14 -
1 fresh jalapeno pepper.
15 -
50g peeled carrot.
16 -
100g crisp celery stalks.
17 -
Half of a large yellow onion.
18 -
250g dried black eyed peas (or 500g canned/cooked).
# Instructions:
01 -
Top with chopped thyme and a little lemon zest then pass it out while it’s still hot.
02 -
Splash in the Worcestershire and fresh lemon juice. Season with more salt if you like.
03 -
Add the peas and pour in one and a half liters of water or broth. Toss in bay leaves. Let it bubble away with the lid half-on for 45 minutes over medium heat.
04 -
Pour in all the dry spices and let them toast for 3 minutes on low. Stir in the flour and give it a couple minutes until it starts to brown a bit.
05 -
Drizzle in olive oil and add all your chopped veggies. Cook them on medium for 5 to 7 minutes until they’re see-through. Sprinkle in a little salt.
06 -
Dice your onion, celery, carrot and jalapeno into small bits. Mince the garlic last.
07 -
Leave the black eyed peas to soak overnight in cold water. Drain and give them a good rinse next day.
# Notes:
01 -
Swap out the jalapeno for green bell pepper if you don’t want any kick.
02 -
Stays fresh up to five days in the fridge. Freezes well, too.
03 -
Using cooked peas, the simmer time drops by half.