Black-Eyed Peas and Sweet Potato Stew |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Just a recipe I made up one cold day when I wanted a hearty, homemade stew (comfort food!) It was really good, so I shared it with a few friends. One friend called it: Keisha's Mom's Black-Eyed Peas and Sweet Potato Stew - adding my daughter's name. Sounds impressive! (This friend has made it more often than I have!) I like it because of the interesting taste and texture of the whole, fresh ingredients...it's great to have in the fall. Ingredients:
2 cups dried black-eyed peas |
2 sweet potatoes, peeled and cut in small chunks |
3 fresh tomatoes, peeled and cut in small chunks or 1 can stewed tomatoes (works, but fresh ones are better) |
3 cloves fresh garlic, chopped |
1/2 large red onion, chopped |
3 tablespoons fresh parsley, chopped |
1 teaspoon cinnamon (or more) |
1 teaspoon old bay seasoning or 1 teaspoon mrs. dash seasoning mix (or more) |
1/2-1 teaspoon cayenne or 1/2-1 teaspoon red peppers or 1/2-1 teaspoon creole seasoning |
1/2 teaspoon whole celery seeds or 1 -2 stalk chopped celery, with leaves (or both) |
salt and pepper |
Directions:
1. Rinse black-eyed peas in colander (to clean), then drain.
2. Add enough water to cover beans in 3 quart vessel.
3. Boil, then turn down to medium-low heat for 30 minutes (cook until tender).
4. Keep on lower heat and add onions, garlic, parsley, celery (if desired) and seasonings.
5. Add tomatoes, and sweet potatoes.
6. Cook for another 15 minutes, or until sweet potatoes are tender.
7. Other suggested ingredients for variation are: 1 can of corn, chopped red bell peppers, or a few hot peppers.
8. You can also add olive oil and/or a dash of vinegar for added flavor.
9. Serve with, or over brown rice- with corn bread on the side!
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