BLACK-EYED PEA STEW

[TwT]

BLACK-EYED PEA STEW


2 cups dried black-eyed peas
1 tablespoon peanut oil
3/4 cup finely chopped yellow onion
8 ounces turkey kielbasa, halved lengthwise & cut into 1/2" pieces
4 cups organic vegetable broth
1 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
2 bay leaves
1 tablespoon cider vinegar
1 28-ounce can no-salt-added diced tomatoes
1 10-ounce bag prewashed mustard greens
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 liquid begins to thicken. Stir in vinegar, tomatoes,
and mustard greens; simmer 10 minutes or until peas are tender, stirring
occasionally. Discard bay leaves.