Black-Eyed Pea Stew

Name: Black-Eyed Pea Stew
Cook time: 45 min
Total time: 60 min
Yield: 8
Ingredients: A bowl with a capacity of 1/2 liter containing dried black-eyed peas; 1 tablespoon peanut oil; A cup with a capacity of 190 ml containing finely chopped yellow onion; 227 gram turkey kielbasa, halved lengthwise and cut into centimetre pieces; 1 liter vegetable broth; 1 teaspoon salt; 0.5 teaspoon crushed red pepper flakes; 0.5 teaspoon fresh ground black pepper; 2 bay leaves; 1 tablespoon cider vinegar; 1 ( 794 gram ) can no-salt-added diced tomatoes; 1 ( 284 gram ) bag prewashed mustard greens

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Malzemeler

A bowl with a capacity of 1/2 liter containing dried black-eyed peas
1 tablespoon peanut oil
A cup with a capacity of 190 ml containing finely chopped yellow onion
227 gram turkey kielbasa, halved lengthwise and cut into centimetre pieces
1 liter vegetable broth
1 teaspoon salt

0.5 teaspoon crushed red pepper flakes
0.5 teaspoon fresh ground black pepper
2 bay leaves
1 tablespoon cider vinegar
1 ( 794 gram ) can no-salt-added diced tomatoes
1 ( 284 gram ) bag prewashed mustard greens

Hazırlık

Sort and wash peas; set aside.
Heat oil in a large saucepan over medium heat.
Add onion to pan; cook 3 minutes or until tender. Add sausage; cook 4 minutes or until lightly browned.
Stir in broth; bring to a simmer, scraping pan to loosen browned bits. Stir in peas, salt, peppers, and bay leaves.
Cover and simmer 45 minutes or until peas begin to soften.Uncover and cook 15 minutes or until begins to thicken.
Stir in vinegar, tomatoes, and mustard greens; simmer 10 minutes or until peas are tender, stirring occasionally. Discard bay leaves.