Stewed Black-Eyed Peas

A rich, delicious and filling spiced stewed beans; simple and easy to make! This stew is a deeply flavorful and rich comfort food, and also relatively hands-off. Vegetables and legumes are accented with aromatic spices and stewed over time until the vegetables start to break down, meld, and become a thick and deliciously saucy stew. Serve this on its own, over baked potatoes, or on toast.

STEWED BLACK-EYED PEAS [VEGAN, GLUTEN-FREE]

INGREDIENTS

• 3/4 cup coconut oil
• 1 tablespoon mustard seeds
• 1 teaspoon ground cumin
• 1 large red onion, sliced
• 2 pounds dried black-eyed peas
• 6 large garlic cloves, halved
• 5-6 plum tomatoes, quartered or 1 16-ounce can whole plum tomatoes
• 6-8 fresh sage leaves, plus more for fried sage topping
• 1 tablespoon crushed ginger or ground ginger
• 1 tablespoon harissa paste (or a mix of ground cayenne pepper, caraway, coriander, and cumin seeds)
• 1 small habanero pepper, (use half or omit)
• 3-5 cups vegetable broth
• 1 1/2 teaspoons sea salt, or to taste
• Freshly ground black pepper, to taste

PREPARATION

1. In a large pot or saucepan, heat coconut oil over medium-high heat,
2. Add mustard seeds and cumin, stir, and cook for about a minute or so until spices are fragrant and mustard seeds start popping.
3. Add onions and sauté for a few minutes until onions begin to soften.
4. Add black-eyed peas, garlic, tomatoes, sage, ground ginger, harissa paste, and habanero pepper.
5. Add vegetable broth to cover beans by an inch (about 3 cups).
6. Bring to a boil; reduce heat to medium-low and simmer, partially covered.
7. Add sea salt about 30 minutes into the beans simmering.
8. Add more vegetable broth by 1/4-cupfuls as needed to keep beans submerged, until tender (about 45 minutes to 1 hour).
9. Skim any foam from the surface, check seasoning, and add more salt if required.
10. Serve warm topped with fried sage and freshly ground pepper.

http://www.onegreenplanet.org/vegan-recipe/stewed-black-eyed-peas/