Black-Eyed Pea Stew

This stew is a cousin of hoppin' John, a Southern dish made with black-eyed peas and rice traditionally served on New Year's Day. We use mustard greens in this rendition, but kale or collard greens would also work well. Serve with hot pepper sauce and corn bread. Beer pairs well with this dish. From Cooking Light 2007..........

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• 2  cups dried black-eyed peas
• 1  tablespoon  peanut oil
• 3⁄4 cup yellow onion, finely chopped
• 8  ounces turkey kielbasa, halved lengthwise and cut into 1/2-inch pieces
• 4  cups vegetable broth
• 1  teaspoon salt
• 1⁄2 teaspoon crushed red pepper flakes
• 1⁄2 teaspoon fresh ground black pepper
• 2  bay leaves
• 1  tablespoon cider vinegar
• 1 (28 ounce) can no-salt-added diced tomatoes
• 1 (10 ounce) bag  mustard greens, prewashed

Directions

1. Sort and wash peas; set aside.
2. 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.
3. 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.
4. Stir in vinegar, tomatoes, and mustard greens; simmer 10 minutes or until peas are tender, stirring occasionally. Discard bay leaves.