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Friday, July 29, 2016

Chipotle Black-Eyed Peas

                            






Southern Bowl
Chipotle Black-Eyed Peas
1 cup (250 mL) dried black-eyed peas
2 tbsp (30 mL) olive oil
1 yellow onion, diced
1 stalk celery, diced
1 cup (250 mL) diced zucchini
4 cloves garlic, minced
1 tsp (5 mL) chipotle chili powder
1/2 tsp (2 mL) ground allspice
2 bay leaves
2 cups (500 mL) vegetable stock or filtered water
1 tsp (5 mL) sea salt

Maple Mashed Sweet Potatoes

2-1/2 lb (1-1/4 kg) sweet potatoes (about 4 medium), peeled, chopped
3/4 tsp (4 mL) sea salt
1/4 cup (60 mL) non-dairy milk (such as soy or rice)
2 tbsp (30 mL) maple syrup
2 tbsp (30 mL) olive oil or nonhydrogenated coconut oil
Freshly ground black pepper to taste

Collard Greens:

1 bunch collard greens, stems finely chopped if desired, leaves roughly chopped

For Chipotle Black-Eyed Peas, soak peas in large bowl of cold water overnight or in just-boiled water 1 hour. Drain; rinse.

Heat oil in large saucepan over medium-high. Add onion, celery and zucchini. Cook, stirring, 6 minutes. Add garlic. Cook, stirring and reducing heat if vegetables start to brown, 4 minutes. Stir in chipotle and allspice. Add bay leaves, stock or water, and drained peas. Raise heat to high; bring to boil. Reduce heat to medium-low; cover. Simmer 40 minutes, stirring occasionally. Add salt. Simmer, covered, 15 minutes or until peas are just soft. Discard bay leaves. (Makes about 4 cups/1L.)

Meanwhile, for Maple Mashed Sweet Potatoes, bring large pot of cold water to boil over high heat. Add sweet potatoes and salt. Cook 12 minutes or until very tender. Drain well. Mash, adding non-dairy milk, maple syrup and oil. Season with pepper. (Makes about 4 cups/1L.)

For Collard Greens, in steamer basket or rack in pot, steam over 1 to 2 inches (2.5 to 5 cm) boiling water 2 minutes, until just wilted and still bright green.

To serve, divide greens among 4 large dinner bowls. Top with equal portions mashed sweet potatoes. Using slotted spoon, divide black-eyed peas over each. Drizzle each with remaining black-eyed peas’ juices if desired.

Makes 4 servings.

Star-tested by Jennifer Bain

jbain@thestar.ca

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