 |
Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 4 |
|
A great vegetarian meal for a weeknight or serve with its perfect accompaniment.......roast lamb. Another recipe and photo from Slow Cooking Ingredients:
1 tbl canola oil |
2 onions, finely chopped |
1 bulb fennel, cored and sliced lengthwise, discarding leafy stems |
4 cloves garlic, minced |
1/2 tsp salt, or to taste |
1/2 tsp crushed black peppercorns |
1/2 tsp fennel seeds, toasted and ground |
1 can (14 oz) diced tomatoes with juice |
2 c cooked dried or canned black-eyed peas, drained and rinsed |
2 tbl freshly squeezed lemon juice |
1 tsp paprika |
4 c chopped spinach or swiss chard (about 1 bunch) with thick stems removed |
Directions:
1. Heat oil in a large skillet over medium high heat 30 seconds
2. Add onion and fennel and cook, stirring, until fennel is softened, about 5 minutes
3. Add garlic, salt, peppercorns, and toasted fennel seeds; cook stirring for 1 minute
4. Add tomatoes with juice and bring ot a boil
5. Transfer to slow cooker
6. Add black eyed-peas and stir well
7. Cover and cook on high 4 hours or on low 8 hours or until peas are tender
8. Combine lemon juice and paprika in a small bowl, stirring to dissolve paprika
9. Add to slow cooker and stir well
10. Add greens, stirring until submerged
11. Cover and cook on high about 20 minutes or until greens are tender.
|
|