Meals Matter

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Contributed By: kekawaka
Original recipe

Barely spicy and rich with late summer vegetables, this stew is ideal for the first brisk days of Autumn.

Ingredients

3/4 lb. Blackeyed peas (dry)

1 Qt. vegetable broth (Imagine or Hain brands are good)

2 cups Non-chlorinated water

1 Large yellow onion

2 Ribs celery

1 Red Bell pepper

5 Medium sun-ripened paste tomatoes (garden or Farmer's Market)

1 Ear fresh corn, steamed

1 Small dried chipotle chile (about 1 1/2 inches long), seeded and finely ground

1 tsp Oregano

1 tsp Cumin

1 tsp Salt

1 Bay leaf

Garnishes:

Fresh cilantro, chopped

Sour cream or yogurt

Cubes of avocado

Preparation

1. Soak peas overnight in plenty of non-chlorinated water. Drain and rinse.

2. Put soaked and drained peas, broth and 2 cups of water into pressure cooker or crock pot.

3. Add all remaining ingredients, including spices:

* cut corn kernals from cob

* coarsley chop onion, celery, and pepper

* cube tomatoes into 1/2 inch chunks

* remove and discard seeds from dry chipotle pepper then finely grind the pepper in a coffee mill or morter

4. Bring cooker to pressure and cook on low for 35-40 minutes. (Optionally, cook in the crock pot for several hours.)

5. Check doneness, adjust seasonings, and simmer off extra liquid if needed. Garnish each serving with a few small cubes of avocado, a dollup of sour cream (or yogurt), and a generous sprinkle of chopped fresh cilantro

Cook's Notes

Turn this homey dish into a real Fiesta by serving with Mango Jicama salad and hot Hoaglin Valley Mock Orange Cornbread, paired with a red wine such as Yellow Tail Shiraz.

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