Black-eyed Pea and Sorrel Stew

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Black-eyed Pea and Sorrel Stew

 

2 tbsps. olive oil

1/2 large or 1 small onion, diced

a few cloves garlic, minced

3/4 cup dried black-eyed peas, picked over for stones and aliens

Enough water to cover the peas and then some

A few inches of kombu seaweed (optional)

1 handful sorrel leaves, coarsely chopped

salt, to taste

 

1. Heat oil in a medium saucepan on med-high. When hot, add onions.

2. Cook for a few minutes, stirring occassionally, then add the garlic and

stir again for about 30 seconds. Add the peas, water to cover the beans plus

another 1/2 to 1 " , and the kombu.

3. Cover and bring to a boil. Let simmer for 25 to 35 minutes, stirring

occasionally and adding water to keep the water level about 1/2 to 1 " above

the roiling stew.

4. Oh, add the salt somewhere in there, preferably when the beans are

getting soft and not before. Check the beans for doneness and cook more if

necessary.

5. Adjust salt and add other seasonings if you so desire.. Add the sorrel

and simmer another 2 minutes, then remove from heat.

6. As far as the kombu goes, when the stew is done, I recommend fishing it

out and then either chopping it up and throwing it back in or eating it

right then and there. You can also throw it away. At that point, it's done

its job of adding flavor to the beans and making them more digestible, but I

think there's still more life to it.