Black Eyed Peas, Greens, and Sweet Potato in Spicy Peanut Broth
Ingredients
½ cup dry black eyed peas
1 sweet potato peeled and chopped
1 small onion diced
1 jalapeno pepper minced
3 tbsp tomato paste
1 inch knob ginger peeled and minced
2 tbsp salted natural peanut butter, heaping
⅛ tsp chipotle pepper powder
⅛ tsp cayenne pepper powder
2 cups savory vegetarian broth (in notes)
1 cup cold water
1 tbsp red wine vinegar
1-2 tbsp peanut oil
10 oz Chopped Fresh Kale (or collards, spinach, or whatever greens you have available)
1 tsp of soy sauce or to taste (optional)
A drop of liquid smoke optional
Couple dashes habanero tabasco sauce optional
Directions
1. Saute onions in peanut oil over med-high heat until slightly golden.
2. Add in jalapenos and ginger, stir and cook 1 minute.
3. Add in tomato paste, stir, and cook until thickened (about 1 minute).
4. Add a splash of broth and water, stir, add beans, stir. Add broth, chipotle, cayenne, and vinegar, stir. Add peanut butter and stir.
5. Bring to a boil, let boil 1 minute, reduce to a simmer, and cook 30 minutes. Add more water if need, but no more than 2 cups. Add kale. Adjust seasoning if necessary.
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