Spicy Vegan Black-eyed Peas
IntroductionHearty, spicy and flavorful... Offers richness without fat. Serve over brown rice. Hearty, spicy and flavorful... Offers richness without fat. Serve over brown rice.
13 C. cooked black-eyed peas (2 16 oz. packages of dried peas), cooked w/ 2 vegetarian bullion cubes
2 Tbs. olive oil
1 C. chopped onion
2 C. chopped celery
1 large yellow pepper, chopped
1 large sweet red pepper, chopped
1 medium carrot, chopped
8 Tbs. smoky bbq sauce (we used Annie's Naturals smoky maple)
6 Tbs. chopped chipotle peppers in adobo sauce
1 Tbs. ground cumin
2 tsp. smoked paprika
1 tsp. salt (reduce if using canned or salted black-eyed peas)
These chipotles are pretty potent... If you are nervous about making it too spicy, add tiny amounts and taste. At our house, we don't put the chipotle in the pot at all; we put a little dish so only those who want it can serve it on their plate.
2) In a nonstick pan, heat 2 Tbs. olive oil. Add onion, celery, peppers and carrot and saute until onion is soft and translucent.
3) Add remaining ingredients. Simmer 20 minutes on medium-low, until vegetables are soft and liquid is somewhat reduced.
4) Taste and adjust seasonings.
Serving Size: 16