Black Eyed Pea Stew Recipe
Black eyed pea stew is a nutritious and healthy stew prepared with added vegetables. Herbed with savory, and marjoram and bay leaves, the black eyed pea stew is cooked with yogurt. Spiced with cinnamon, it is flavorful and delicious.
Ingredients
4 ounces dried black eyed peas, soaked overnight
1 large yellow onion, chopped fine
2 medium size carrots, peeled and chopped
2 medium size ripe tomatoes, peeled, cored, and chopped
1/2 teaspoon each dried savory and marjoram, crumbled
1/4 teaspoon crushed red pepper flakes
2 bay leaves
1 cinnamon stick
3 cups water
1/3 cup fresh or frozen whole kernel corn
1/4 teaspoon black pepper
1/8 teaspoon salt
2/3 cup plain low fat yogurt
Directions
Drain the black eyed peas and place them in a medium size heavy saucepan together with the onion, carrots, tomatoes, savory, marjoram, red pepper flakes, bay leaves, and cinnamon stick.
Add the water, stir to mix, place over moderately high heat, and bring to a boil about 3 minutes.
Lower the heat so that the mixture bubbles gently, partially cover, and simmer until the peas are tender about 50 minutes.
Mix in the corn, black pepper, and salt and cook, uncovered, 5 minutes longer.
Discard the bay leaves and cinnamon stick.
Add the water, stir to mix, place over moderately high heat, and bring to a boil about 3 minutes.
Lower the heat so that the mixture bubbles gently, partially cover, and simmer until the peas are tender about 50 minutes.
Mix in the corn, black pepper, and salt and cook, uncovered, 5 minutes longer.
Discard the bay leaves and cinnamon stick.
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