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Black Eyed Pea Casserole

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Ingredients
  Dried black eyed peas 1 Cup (16 tbs)
  Olive oil/Canola oil 2 Tablespoon
  Carrots 2 Large, coarsely chopped
  Onion 2 Large, coarsely chopped
  Celery stalks 4 , coarsely chopped
  Garlic 2 Clove (10 gm), finely chopped
  Vegetable stock 3 Cup (48 tbs)
  Potatoes 8 Ounce, peeled and cubed
  Turnips 8 Ounce, peeled and cubed
  Dried thyme 1⁄2 Teaspoon
  Dried rosemary 1⁄2 Teaspoon
  Salt 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

GETTING READY
1. In a stock pot or saucepan, place the peas and cover with cold water.
2. Allow the peas to soak overnight.

MAKING
3. Drain the peas and keep aside.
4. In a Dutch oven, heat oil over a moderate flame.
5. Add and sauté onions, carrots, celery, and garlic in the oil for 5 to 8 minutes.
6. Add the drained peas, potatoes, turnips and herbs and stir well.
7. Pour in 1 quart water and the stock to the mixture.
8. Bring the liquid to a boil and let boil for 10 minutes.
9. Partially cover the casserole and simmer the peas and vegetables for 45 minutes or until peas are tender.
10. Season the stew with salt and pepper according to taste and let simmer uncovered for another 10 minutes.

SERVING
11. Serve the peas in a tureen or casserole dish or ladle into individual bowls.
12. Serve with rice or bread.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Pea
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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