Black-eyed peas are lucky when eaten on the first of the year -- and if one of your resolutions is to eat healthier in 2013, this plant-based recipe definitely qualifies. Adapted fromThe Meat Lover's Meatless Celebrations
, this dish is one of many you can get forfree once a week from the Humane Society.
See also: - Quinoa stir-fry with pineapple and cashews for Meatless Monday - Butternut squash and saffron risotto for a savory entree on Meatless Monday - Shepherd's pie with tempeh satisfies on Meatless Monday
You will need:
4 cups vegetable stock (preferably homemade) 5-6 tablespoons olive oil 1 onion 1 red bell pepper 2 cans black-eyed peas 1 1/2 teaspoons paprika 2-3 cloves garlic 1 1/4 cups tomato sauce 1/2 teaspoon crumbled saffron 1/2 cup white wine 1 1/2-2 teaspoons salt 2 cups white Arborio rice
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1. Warm the broth in a large pot until heated through, then keep on low heat. (We like to make a big batch of a mock-chicken stock and freeze it for recipes like this one.) Heat a wide, shallow skillet (or paella pan, preferably) over medium-high heat until it's very hot. While the skillet is heating, drain and rinse the black-eyed peas and dice the onion. 2. Add 3-4 tablespoons of olive oil to the heated skillet and swirl so the bottom is coated. Lower the heat to medium and add the diced onion to the heated oil. Stir until thoroughly coated and cook, stirring occasionally, until soft, about five or six minutes. 3. De-seed and chop the bell pepper while the onion cooks. When they're soft, it's time to add the pepper. Beautiful. Cook for three minutes or so. 4. Add the paprika. Add the black-eyed peas and stir until everything is evenly mixed. Perfect. Put the black-eyed-pea mixture in a bowl and set aside. Wipe the skillet with a dry paper towel and return to a medium heat. 5. Add the remaining two tablespoons of olive oil to the skillet once it's hot. Press the garlic into the skillet. Cook until just starting to turn golden. Add the tomato sauce and continue to cook, stirring frequently, for five minutes or so. There we go! 6. Measure the saffron threads into a spoon and crumble them into the skillet. Add the white wine, increase heat to medium-high and stir. Add the black-eyed pea mixture. Add the vegetable stock. Bring the mixture to a boil and add the salt. 7. Add the rice. Set a timer for 16 minutes and stir the mixture gently for the first six. After the first six minutes, it's hands-off for the next ten. Go fold some laundry or something. After 16 minutes are up, taste the rice to ensure it's al dente -- tender but still a little bit firm. Serve hot.