definition of Real Food<\/a>.<\/p>\nHints<\/span><\/p>\n\n- Black eyed peas are more available dried than fresh, par cooked. I found some of the fresh and used them for this recipe, cutting out the overnight soaking time. Fresh black eyed peas have a limited shelf life.<\/li>\n
- Chorizo can be very spicy or barely spicy, so if you use it, cook and taste it first so you will know exactly what taste you are adding to the stew.<\/li>\n
- After the stew has cooked, take it off the heat and let it sit, covered for at least an hour so the flavors can blend more. It will be even better the next day.<\/li>\n<\/ol>\n
Ingredients<\/span><\/p>\n1 1\/2 cups fresh or dried black eyed peas
\n4 tbs. Olive oil
\n1 large onion, sliced and cut again into 1\u201d pieces
\n3 cloves of garlic, finely chopped or pressed
\n2 Chorizo sausages, sliced
\n\u00bd green pepper, diced*
\n2 tomatoes, grated (I used 1, 14oz. can of Diced Tomatoes with puree)
\n1 cup chicken stock, preferably homemade*
\n\u00bd cup chopped fresh parsley or cilantro + 1 sprig per person for\u00a0garnish
\n1 \u00bd tsp. ground cumin
\n1 \u00bd tsp. sweet paprika
\n1 tsp. ground ginger
\n\u00bc tsp. cayenne pepper (I used dehydrated red pepper flakes)
\n2 tbs. orange juice*
\n\u00bd tsp. mace
\n1 tsp. tandoori seasoning*
\n\u00bc cup raisins*
\nSalt to taste<\/p>\n
*I added these ingredients because I thought they would round out the flavors. They did.<\/p>\n
Procedure<\/span><\/p>\n\n- For dry black eyed peas: rinse peas in a strainer and pick out any rocks or unsuitable pieces. Put into a 6 qt. pot filled 2\/3 with water and add rinsed peas. Bring water to a boil, turn heat down to medium, cover and cook for about an hour or until peas are softened slightly (they will cook more in the stew). Drain and set aside, saving cooking water for plants. For fresh peas: rinse and drain.<\/li>\n
- Heat oil in 4 qt. pot. Soften onions in oil, adding minced garlic when the onions are finished. Add chorizo, green pepper, tomatoes, chicken stock and \u00bd cup parsley or cilantro and remaining ingredients except for salt.<\/li>\n
- Add cooked peas, adjust heat to low, cover and cook for and hour. Check stew regularly, adding water if necessary. If the stew starts to stick to the bottom of the pan, add more moisture and decrease the heat slightly. After an hour taste the sauce and eat a couple of beans. The beans should be softer but not mushy. Correct the seasoning with salt and add more crushed pepper flakes if it isn\u2019t spicy enough.<\/li>\n
- Take the stew off the heat and let it set up, covered for at least an hour.\n