Taste of Tuesday

We've had an abundance of purple hull peas (a kind of black-eyed pea) and needed a new way to cook them.  I found the following recipe, based on a dish from Ghana, in Everyday Happy Herbivore by Lindsay S. Nixon, and adapted it to use the fresh purple hull peas:

Red-Red Stew

1 14-oz can diced tomatoes, undrained, divided

1 vegetable bouillon cube

1 small red onion, diced

3 garlic cloves, minced

1 T. minced fresh ginger

few dashes of paprika

1/4 t. cayenne powder

1 15-oz. can black-eyed peas, drained and rinsed (I just cooked fresh ones)

salt and pepper, to taste

cooked brown rice

Blend half of the diced tomatoes with the bouillon in a blender until more like crushed tomatoes, but not totally pureed, and set aside.  Line a large pot with a thin layer of water and saute onion, garlic, and ginger over high heat until soft and lighter in color, about 2 minutes.  Add paprika and cayenne powder, stirring to  coat.  Reduce heat to low and add all tomatoes.  Heat for a few minutes, stirring to combine.  Add beans and stir again.  Cover and cook for 5 to 10 minutes, until beans are warm.  Adjust seasoning as necessary and serve over brown rice.  (You can add a drop of agave nectar or pinch of sugar if it is too acidic.)

Bon apetit!