Black-Eyed
Pea Stew with Swiss Chard
1/10/13
Makes about
8 servings
Prep time
20 minutes
Cooking
time 90 minutes
Hoppin’
John is dish of black-eyed peas and rice from the southern United States traditionally
served on New Years Day to bring good luck during the New Year. It is thought
to eat this dish on New Year’s Day will bring you prosperous year filled with
luck.
The black-eyed
peas are symbolic of pennies or coins and a dime is sometimes thrown into the
cooking pot. Hoppin’ John is traditionally served with cooked greens like
collards or mustards. This bright green food is symbolic of money, further
adding to your wealth in the New Year!
On the day
after New Year’s Day, leftover Hoppin’ John is called Skippin’ Jenny.
My
black-eyed pea stew is perfect on a cold wintery night. It incorporates the
greens right into the stew. It’s not a quick weeknight meal, but one I put on
the stove in the late afternoon on a day-off. The savory, spicy and sweet
flavors all compliment each other. It’s delicious served over my garlicky-cheesy
grits, brown rice, quinoa or with a side of cornbread.
“Eat poor
on New Year’s and eat fat the rest of the year!” Here’s to a prosperous 2013
for all of us!
1 tbsp
olive oil
1 onion,
finely chopped
1 tbsp
dried basil
1 tbsp
dried thyme
1 tbsp
dried smoked paprika
1 tsp sea salt
pinch of
dried chipotle chili powder
pinch of
black pepper
2 cloves
garlic, minced
1 stalk
celery, finely chopped
1 carrot,
finely chopped
1 small
fennel bulb, finely chopped
2 large
swiss chard leaves, stems removed and finely chopped, leaves sliced into fine
ribbons
1 cup dried
black-eyed peas
28oz can
chopped tomatoes
5-6 cups
water
1 vegan sea
salt & herb bouillon cube
1 tsp
prepared Dijon mustard
1 tsp agave
syrup
Optional: 6
vegetarian breakfast “sausages”, sliced into chunks
1. In a large pot warm the olive oil
over medium heat. Add the onion and sauté over medium heat until browning,
approximately 10 minutes.
2. Add the basil, thyme, paprika,
chipotle, salt & pepper. Stir and cook with onions for a few minutes until
aromatic.
3. Add the garlic, celery, carrot,
fennel, swiss chard stems, black-eyed peas, tomatoes and stir until mixed.
4. Add the water, bouillon, mustard and
agave. Cover with lid and bring to a boil.
5. Once boil, reduce to medium heat and
let simmer for 1 hour, stirring occasionally.
6. After one hour add the swiss chard
leaves and optional sausage. Let cook for 5 minutes.
7. Taste and check spices. Adjust with
more basil and salt as needed for your preference.
8. Serve over grits, rice or quinoa. Or with a side of cornbread.
