Black-Eyed Pea Stew

>> Tuesday, May 25, 2010

It's easy in fall and winter to devote early Sunday afternoons to chopping veggies to throw into the crock pot. When it's super sunny and 80+ degrees F, however, the last thing on my mind is slow cooking. The heat emanating from the pot isn't comforting and cozy. No, it's just plain awful. And usually the recipes I make in my crock pot and heavy and thick. Just the kind of food I try to steer clear of on a hot day in May.

But this past weekend, I decided to deal with it. To spend some time gathering unused ingredients from the refrigerator and putting them together to make something edible. We had so much yard work to do, so I didn't worry about the heat from the pot bothering me. I'd be outside -- far, far away. I used fresh veggies and a light broth to get over my notion that all slow cooker food must be dense.

You know what? I'm ever-so thankful I got over my slow-cooker-is-only-good-in-cold-weather attitude. Because at the end of the day, we dined on this divine black-eyed pea stew. We used up all the almost-past-their-prime veggies . . . and even had some stew left over for lunches this week.

What you'll need . . .
  • 1-1/2 cups dry black-eyed peas (BOOM BOOM POW!) -- plus water for prep.
  • 1 can vegetable broth
  • 2 cans of water (just fill up the empty veggie broth can to measure)
  • 1 can of unsalted corn, drained
  • 1 can of diced tomatoes, drained
  • 1 medium to large head of broccoli, each floret quartered (like above)
  • 1/2 a medium white onion, chopped
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 tablespoon tahini
  • Salt and pepper to taste

Method . . .
  1. Soak the black-eyed peas (BOOM BOOM POW!) overnight. Or, if you don't plan for these sorts of things (like me), fill a medium pot with about 2 to 3 inches of water and bring to a boil. Throw in the dry peas and let cook for 2 minutes. Take off heat and let sit while you prepare everything else.
  2. Pour the vegetable broth, water, corn, broccoli, and onion in the crock pot. Mix and then turn to high and let cook for half an hour to an hour.
  3. Then add the black-eyed peas (BOOM BOOM POW!) spices, salt, etc. Stir and go do something outside! Simply let cook until the peas are soft. Which is around 3 hours (stirring occasionally -- also checking on seasonings).
  4. Enjoy with pumpkin garlic knots.

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