Tomatoes stewed with black-eyed peas and a blend of spices.
Yield: 4-6 servings
Time: 1½ hours (mostly hands off)
- medium saucepan with lid
- wooden spoon
- large saucepan with lid
- 1½ c dried black-eyed peas, soaked overnight
- 3-inch piece of kombu
- several c water
- 1½ t coarse salt
- 1 T olive oil
- ½ c yellow onion, diced
- ¼ c celery, diced
- 1 clove garlic, minced
- ½ t Creole spice blend
- 28-oz can plum tomatoes with juice
- 2 c vegetable stock
- 1 T basil, chopped
Drain the peas, place in medium saucepan with kombu, and add water to cover by 2 inches. Bring to a boil, skim off foam, reduce heat, partially cover, and simmer for 40-50 minutes, until just tender. Add 1 t salt and simmer for 5 minutes, then drain and set aside.
Meanwhile, heat oil over medium heat, add onion and celery, and sauté 5-7 minutes until soft. Add remaining ½ t salt, garlic, and spice blend and sauté 2-3 more minutes, until fragrant.
Cut the tomatoes in half lengthwise, then add to pot along with their juice, veggie stock, and the black-eyed peas. Bring to a simmer, reduce heat to medium-low, cover, and simmer for about 30 minutes, stirring occasionally, until thickened.
Add the basil and cook another minute, then serve hot.
Highly recommended: top with cornbread croutons, which add a nice crunch even as they soak up the tomato-y broth and pull everything together deliciously.
Adapted from the recipe for “Stewed tomatoes and black-eyed peas with cornbread croutons” in Afro-Vegan (read my review).
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