Recipe by jovigirl
This sounds wonderful. I wish it were cold at night here but not right now. Maybe some of you can try this now in your area though! (source - surfing net)
Top Review by windhorse23
Unfortunately, it was just OK. Pretty bland. I made the recipe as written, but it was very watery--more like a soup than a stew. So I added some couscous and some lentils to thicken it up. Then I used the previous reviewer's idea of adding a little butter and some Greek seasoning. Still bland. So I added some diced Anaheim pepper. I still might make this again, because I love black eyed peas, but I will plan to add a lot more seasoning next time.
- 2 tablespoons vegetable oil
- 1 medium onion, peeled and cut into 1/2-inch cubes
- 1 celery rib, cut into 1/2-inch slices
- 2 large garlic cloves, finely chopped
- 6 cups water
- 2 medium carrots, peeled and cut into 1/2-inch cubes
- 1 medium sweet potatoes or 1 medium yam, peeled and cut into 1/2-inch cubes
- 1 medium parsnip, peeled and cut into 1/2-inch cubes
- 1⁄4 cup chopped fresh flat-leaf parsley
- 2 teaspoons crushed dried oregano
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1⁄3 cup long-grain white rice
- 1 (15 ounce) can black-eyed peas, rinsed and drained
Directions See How It's Made
- Heat oil in a large, heavy-duty pot over medium-high heat. Add onion, celery and garlic and sauté for 5 minutes, or until softened. Add water, carrots, sweet potato, parsnip, parsley, oregano, salt and pepper and bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Add rice and cook for 20 minutes, stirring occasionally, until rice is tender. Add black-eyed peas and cook until thoroughly heated.
- Remove from heat and let stand for 10 minutes. Serve in shallow bowls with bread, if desired.