My Life in Excrement

Tag: international

  • Black-Eye Pea and Tomato Stew (Red-Red)

    The kids and I like to eat this with rice, my wife prefers not to eat the rice.

    •  Oil
      • 1/4 cup refined coconut oil OR
      • 1/4 cup canola oil
    • 1 large yellow onion, quartered lengthwise and thinly sliced
    • 2 jalapeño chilies, stemmed, halved, seeded and thinly sliced
    • 1 3-ounce piece fresh ginger, cut into 4 to 6 chunks
    • 1 tablespoon tomato paste
    • 1 tablespoon curry powder
    • 1 teaspoon chipotle chili powder
    • Black-Eyed Peas
      • 14½-ounce cans black-eyed peas, drained and rinsed OR
      • 1 pound of dry beans, soaked over night and cooked for al dente
    • 1 1/2 cups water
    • 2 tablespoons soy sauce
    • Tomatoes:
      • 1 pint cherry or grape tomatoes, halved OR
      • 15 oz can of Petite Diced Tomatoes
    • Kosher salt and ground black pepper
    • Lime wedges, to serve
    • Plantain chips, to serve
    1. In a large Dutch oven over medium-high, heat the coconut oil until shimmering. Add the onion and cook, stirring occasionally, until beginning to brown, about 5 minutes. Stir in the jalapeños, ginger, tomato paste, curry powder and chipotle powder. Cook until fragrant, about 1 minute.
    2. Add the black-eyed peas and stir well. Stir in the water, soy sauce and tomatoes, then bring to a simmer. Reduce to medium-low and cook, uncovered, stirring occasionally and adjusting the heat to maintain a gentle but steady simmer, until slightly thickened, about 20 minutes.

    3. Remove and discard the ginger chunks, then taste and season with salt and pepper. Let cool for 5 minutes. Serve with lime wedges and plantain chips.