Smoky Black Eyed Peas
Servings
4Serving size
about 1 1/2 cupsThis recipe can easily be multiplied and makes great leftovers.
Ingredients
| 1 ounce Mushrooms, shiitake, dried (or dried porcini or crimini mushrooms) |
| 3 cup Water |
| 1 tsp. Olive oil |
| 1 large White onions (diced) |
| 2 Large stalk Celery, raw (diced) |
| 1 Tbsp. Dried or rubbed sage |
| 2 15 ounce can Canned no salt added blackeye peas (drained and rinsed) |
| 1/2 tsp. Salt |
| 2 tsp.. Smoked paprika |
| 1 tsp.. Worcestershire sauce |
| 1 tsp.. Honey |
| 2 cups No salt added vegetable stock |
Instructions
Stir gently and let steep for about 10 minutes.
While the mushrooms are steeping, place the olive oil in a large sauce pan over medium-high heat.
Add the onion and cook for about 4 minutes. Stir frequently.
Add the celery and cook for about 4 minutes. Stir frequently.
Add the sage, black eyed peas, salt, paprika, Worcestershire, honey, and vegetable stock.
Drain the broth from the mushrooms into the pan. Stir.
Coarsely chop the mushrooms and place them in the pan. Stir.
Simmer, covered, for about 2 hours, stirring occasionally. Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
In the South it is traditional to make black eyed peas with bacon, salt pork or even sausage. The meat brings both saltiness and great umami flavor to the peas, but also brings added calories in extra fat.