This is what I call a summer hodgepodge meal. I had a pantry full of veggies and a very empty belly. So I made a spicy black-eyed pea and tomato summer stew- and you should too!
Ingredients: (makes 4 servings)
2 cans black-eyed peas, drained and rinsed (if using dry beans, cook fully before adding them to the stew)
3 Tablespoons olive oil
1 cup finely chopped onion
1 clove minced garlic
1 chopped zucchini (any veggies would work here, celery might be nice!)
2 cups peeled and chopped tomatoes (or 1 can diced tomatoes)
1 cup water
1 teaspoon salt
1 teaspoon pepper
1 teaspoon coriander
2 Tablespoons chopped pickled (or fresh) jalapenos, plus a teaspoon of juice
Directions: Heat olive oil, onions and garlic on medium high heat. Cook until onions are slightly browned.
Add the zucchini and cook for about three minutes. If using fresh tomatoes, add them in with the zucchini.
Next, add black-eyed peas.
Then, add the canned tomatoes, water, spices, jalapenos (and juice) and stir. Bring to a boil and then reduce to a simmer to thicken up (about 10 min).
Give it a taste and add more spice if you like. I like a lot of heat in mine.
Serve it up hot and steamy.
A few these corn muffins on the side make a delicious addition.
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