Mediterranean Black Eyed Peas

Mediterranean Black Eyed Peas

                                     Mediterranean Black Eyed Peas.

Mediterranean Black Eyed PeasMy Mediterranean Black Eyed Peas recipe is actually inspired by a similar recipe posted in the Mediterranean Dish. Here, I have made quite a few additions and changes to the recipe! My Mediterranean Black Eyed Peas is a simple vegetarian stew that is full of nutrition and fiber, enveloped in aromatic spices and vegetables and a tomato broth. Serve this delicious stew over rice, orzo or short pasta or just enjoy my Mediterranean Black Eyed Peas with crusty bread, salad and dry wine! Enjoy

1 16oz package of black eyed peas, I like Rancho Gordo

Water to cover the beans

2 bay leaves

1/4 cup extra virgin olive oil

3 medium organic onions, peeled and cut up

2-3 organic garlic cloves, sliced

6 multi colored organic baby bell peppers, slice in rings

2 organic carrots, peeled and cut in rounds

2 organic zucchini squash, cut in rounds

1 can of baby Roma tomatoes, I like Mutti brand(you can also use fresh grape tomatoes, but will need to add more water)

1&1/2 teaspoons of ground cumin

1&1/2 teaspoons of ground Mediterranean oregano

1/2 teaspoon ground paprika 

1 teaspoon Himalayan salt

1/2 teaspoon ground pepper, I like veggie pepper by Frontier

1/2 teaspoon crushed red pepper or Aleppo pepper flakes

1 cup+ water

1/2 cup organic lemon juice

1 bunch organic flat leaf parsley, roughly chopped

Rinse the beans , place in large stock pot and cover with water

add the bay leaf

Bring pot to boil on high heat for 12 minutes

Reduce heat to simmer and cook for another 25 minutes until beans are tender, remove from heat

In the meantime, in a skillet heat the oil to medium high

Add the onion and garlic and cook until fragrant and softened

Add the zucchini, carrots and baby bells, cook and stir for a few minutes

Stir in the spices, tomatoes and water and cook for another 10 minutes

Crush the tomatoes with the back of spatula or spoon(if using fresh tomatoes, add extra water and crush the tomatoes after they have blistered and softened)

Add this mixture to the stock pot of beans and more water if necessary

Lower to simmer and cook the new for another 10 minutes, remove from heat 

Stir in the parsley and the lemon juice

Serve my Mediterranean Black Eyed Peas over rice or orzo or simply serve with crusty bread or Pita! Enjoy!

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