Black-eyed peas over corn bread.....
Spicy Black-Eyed Peas over Corn Bread:
extra virgin olive oil
1 or 2 large shallots, diced
5 cloves garlic, minced
1-2 Tablespoons crushed red pepper
leaves from 1 bunch of thyme or a couple of pinches of dried thyme
2 bay leaves
1 bag of dried black-eyed peas, rinsed and soaked overnight
about 2 quarts organic low sodium vegetable stock
28 ounce can diced tomatoes, undrained
2 carrots, peeled and chopped
3 Tablespoons tomato paste
salt and pepper to taste
In a large pot heat the olive oil and add the shallot and a pinch of salt. Cook until translucent. Add the garlic, red pepper flakes, thyme and bay leaves and cook for another minute. Add the black-eyed peas, broth, tomatoes, carrots, tomato paste, salt and pepper. Add a glug of olive oil and bring to a boil, reduce heat to low and partially cover with a lid for a few hours- until beans are tender. Add more broth if needed, but you want this to be the consistency of a thick stew. If the beans are two liquidy, remove the lid to allow some of the liquid to evaporate.
Crumble apart corn bread and spoon mixture on top.
The kids insisted on having cheese with this so we added some pepper jack cheese on top and it was delicious.
(adapted from Earth Eats)