MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Black Eyed Pea & Winter Vegetable Stew, Part 1
Categories: Stews, Vegetarian
Yield: 4 Servings

3 c Cooked black eyed peas
- (1 c dry) -OR-
30 oz Black eyed peas (2 cans)
2 c Bean cooking liquid or
- unsalted vegetable stock;
- up to 3 c
1/2 tb Cooking oil
1 c Onion; chopped (optional)
2 cl Garlic (optional)
2 lg Carrots;
- halved lengthwise,
- sliced thin
2 c Turnip or rutabaga; diced 1"
1 c Celery; sliced thin
1 bn Collard greens;
- stemmed & chopped
2 ts Ground fennel seed
2 ts Ground coriander
1 ts Paprika or smoked paprika
1/2 ts Cumin
1/2 ts Turmeric
1 ts Dried winter savory or
- thyme leaf
1 ts Dried marjoram or basil leaf
1 tb Dark or red miso paste
1/4 ts Salt (optional)
Black pepper;
- fresh ground, to taste
Plain soy yogurt or
- sour cream;
- for garnish

Total time: 45 Minutes

Cooking Black Eyed Peas on Stovetop:

Rinse 1 cup dried black eyed peas, and soak in unsalted water for 2
to 4 hours. Cut soaking time to one hour by starting with boiling
water. Rinse and drain black eyed peas. Add water to cover, bring to
a boil, skim the foam, and simmer until soft, 20 to 30 minutes.

Pressure Cooker:

Use 1 cup unsoaked dried black eyed peas. Rinse and drain peas, add
to 4 qt cooker, with unsalted water to cover. Bring to a boil,
skimming the foam off the peas. Lock lid and bring to high pressure,
reduce heat to simmer and cook for 5 minutes with natural pressure
release. Drain the peas, reserving the liquid

Crockpot:

Use 1 cup unsoaked dried black eyed peas. Rinse and drain peas. Add to
crockpot, with water to cover. Cover and cook on low for 6 to 8
hours, or until soft. Drain the beans, reserving the liquid.

Prep vegetables and set aside.

Heat the oil on medium low in a large saucepan or Dutch oven.

Stir fry onion & garlic if using until soft.

Add carrot, turnip or rutabaga, celery, stir fry on medium until
heated through.

Add the fennel, coriander, cumin, turmeric, and paprika. Stir for 1
minute.

Add 1 cup cooking liquid or vegetable stock.

Bring to boil, cover and simmer for 15 minutes or until vegetables are
soft.

Add the black eyed peas, savory or thyme, marjoram or basil, collard
greens, and another cup of liquid.

Bring back to boil, cover and simmer 5 to 10 minutes until collards
are tender.

Blend miso paste with 1/2 cup of the stew broth and mix into the stew.

Add more liquid as needed during or at the end of cooking.

Add salt & pepper to taste.

Serve with a dollop of yogurt or sour cream.

Continued in part 2

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