Smoky Cajun-Style Black-Eyed Peas

• Vegan
• Gluten free

• Produce

  • 1 Bay leaf
  • 225 g Black-eyed peas, dried
  • 1 bunch Chard leaves or spinach
  • 5 cloves Garlic
  • 1/2 tsp Garlic powder
  • 2 Green onions
  • 1 Onion, medium
  • 1/4 tsp Onion powder
  • 1/4 tsp Oregano, dried
  • 1 Red bell pepper, medium-sized
  • 1/4 tsp Thyme, dried

• Canned Goods

  • 2 cups Vegetable stock

• Condiments

  • 1/2 tsp Paprika or liquid smoke, smoked

• Baking & Spices

  • 1 Cajun spice mix
  • 1/4 tsp Cayenne pepper
  • 1/2 tsp Paprika, sweet
  • 1 Pepper, freshly ground
  • 1/4 tsp Pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Oil

Found on cilantroandcitronella.com

Description

Ingredients

• 225 grams (1/2 pound) dried black-eyed peas
• 1 tablespoons oil
• 1 medium onion, diced
• 5 cloves of garlic, minced
• 1 medium-sized red bell pepper, chopped
• Cajun spice mix (recipe below)
• 1 bay leaf
• 2 – 3 cups vegetable stock
• Freshly-ground pepper, to taste
• 1 bunch (about 175 grams/6 oz) chard leaves or spinach, cut into strips
• 1/2 teaspoon smoked paprika or liquid smoke
• 2 green onions, chopped
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper

Directions

• Soak the dried black-eyed peas in water overnight. Drain and rinse. Mix together the spices for the Cajun spice mix.
• Heat the oil in a large pot over medium-high heat. Sautee the onion, minced garlic and red pepper until soft. Add the black-eyed peas, Cajun spice mix, bay leaf and enough vegetable stock to cover the peas by 2.5 cm (1 inch). Season with freshly-ground pepper to taste. Bring to a boil, then reduce the heat to a simmer. Simmer for about one hour to 1.5 hours or until the beans are soft. Watch them carefully and add more stock if the pot is getting dry before the beans are done. You are looking for soft, creamy beans in a thick gravy-like sauce.
• When the beans are done, remove the pot from the heat and stir through the chard and smoky paprika or liquid smoke. Cover the pot for a couple minutes to allow the chard to wilt from the remaining heat. Garnish with chopped green onions and serve with cornbread, rice or quinoa.