Contributed by Eric Olsson
The Best Meatless Blackeye Peas and Rice
This meatless version is hearty, healthy, and is a wonderful alternative to seafood during Lent.
Directions:
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Rinse and sort peas; place them in a large bowl or pot, cover, and let soak overnight.
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Drain and rinse off the peas. Pour the vegetable stock into a large pot along with the peas and bay leaf; bring the pot to a boil over MEDIUM heat then reduce the heat to allow the pot to simmer.
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While the peas are simmering, in a large skillet, saute the onions, green bell peppers, cloves of garlic until the onions are transparent and the peppers have softened; about 10 minutes.
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Add the celery and carrots to the skillet along with the thyme, sage, black pepper, cayenne pepper, and white pepper and continue to saute for an additional 5 minutes.
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Carefully pour the contents of the skillet into the simmering pot of black eyed peas and continue to cook until the peas, carrots, and celery are tender; about 1 hour.
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About 15 minutes before serving, add the Balsamic vinegar and hot sauce and adjust the seasoning with the Creole Seasoning and salt and pepper.
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Serve over hot white rice and garnish with chopped green onions.
I don’t make Black Eyed Peas and Rice nearly often enough. I tend to think of black eyed peas simply as the New Years Eve meal and forget about it throughout the year. But this meal is so much more than simply a way to start the year off with a little luck and the hope for extra spending money. This meatless version is hearty, healthy, and is a wonderful alternative during Lent if you want to skip out on the local fish fry. - Eric Olsson, Red Beans and Eric