Black-Eyed Pea Stew
This was delicious! I used a bag of mixed greens from Trader Joe's. This was a little spicy, so next time I will cut back on the red pepper flakes.
This was absolutely delicious! They didn't have any mustard greens in the store so I used spinach and it was good. Next time I think I would sub in collard greens for a little more kick.
Very Good. I used frozen peas and added some diced acorn squash I had around and used kale instead of the mustard greens. I really liked the stew style of eating black-eyed peas, the other vegetables work well with the peas.
Great combination of veggies, beans and sausage. The last time I made it I threw everything in my 2.5qt crockpot except the greens. I added kale and cooked on low for ~30 more minutes. Came out great and didn't have to pay any attention to it.
Great recipe! I think it would have been just as yummy using canned beans. Drained and used cornstarch to thicken. Also, omitted the greens as they just aren't our thing, and added cubed zucchini. Excellent!
I've made this recipe 5 years in a row and always loved it. I've always had trouble getting the peas to cook in the time stated in the recipe though, so dinner was always late. This year, I did a "quick boil" with the peas in the broth while I was getting everything ready (cutting stuff then cooking onions and sausage). Basically, I brought them to a boil for 5 minutes, then turned them down to a heavy simmer until I was ready to add them to the sausage. Perfect. They were soft and ready when I needed them and I didn't have to add extra time. I did need to add a little extra broth to account for what boiled off during the quick boil b/c it was thickening too fast. The other change I make is that I add the spices (and about 3-4 cloves of garlic) while I'm cooking the onions. I also chop the stems of the greens (usually use collards instead of mustard) and put them in with the onions. Makes my Southern family smile, and most of them don't even realize it's a healthy recipe!
Great stew! My substitutions were: kale rather than mustard greens, diced ham instead of kielbasa, chicken broth rather than vegetable broth. We loved it!
This was fantastic! I was concerned that the peas wouldn't soften properly without overnight soaking, and they did take a little longer to cook than the recipe indicated, but not much. This stew was so savory and nourishing, and I liked that it makes such a big quantity - I took half to a sick friend and her family.
This was easy & delicious! I washed and drained the beans then let them sit in the bowl for a couple of hours while I made a grocery list and picked up some of the items i didn't have on hand. No trouble with the beans not getting soft. I accidentally added the vinegar w/ the beans but, not knowing the purpose of the vinegar I didn't worry about it and added another tbsp w/ the tomatoes. I cut the salt to 3/4 tsp and would cut to 1/2 tsp next time. I used collards - much less than the recipe called for but an amount that "looked" right in the pot. I also used tomatoes w/ chilis. We didn't need any additional hot sauce! It was so yummy we couldn't stop eating it. At the last minute I made cornbread and I'm glad I did - it was a good complement. I would definitely make this again and again - even for guests!
Perfect southern New Year's dish. I always use kale in this recipe and an entire package (14oz.) of the kielbasa. I prefer more red pepper, too and I end up adding up to a cup of water with the bulk of the ingredients. This dish makes more than enough for the two of us, so we freeze the extra and have it again on a rainy day.
I loved this stew! I did a search for mustard greens (they are sooooooo good for you) and picked this recipe. Awesome. I only added 15 oz of diced tomatoes and that was plenty. Even my 5 year old niece and 9 year old sister loved it! Very versatile and adaptable to whatever greens or meat you have. I added a pinch of baking soda with the beans and did not suffer from any "gas" issues :)
Vegetarian version: I make a similar dish and call it Hoppin' John. I use kale (or spinach, collards, swiss chard), canned black-eyed peas, brown rice (about the same volume as the peas), dried red pepper. Add cheddar cheese if you like. I use canned tomatoes unless I can get fresh, which I dice and spread around the edge of the bowl. Serve with conrbread. Tasty, hearty, and healthy!
I was pleased with this recipe -- it was an excellent way to end a long, cold day and the preparation was very low key. I was able to cook dinner while doing other odds and ends that needed attending to without worrying about something boiling over or overcooking. Mustard greens were not available and I was afraid to attempt collards in the recipe, so I opted for spinach. I think it was a suitable substitute and not at all bitter. I served this with Cooking Light's Cornmeal Scones.