Black-Eyed Pea Stew with Swiss Chard

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.