Total Steps
4
Ingredients
10
Tools Needed
1
Ingredients
- salt and freshly ground black pepper
- freshly chopped parsley(optional)
- 6 cup vegetable stock
- 2 large zucchini, diced
- 1 medium green bell pepper, finely diced
- 2 medium carrots, peeled and finely diced
- 1 clove garlic, crushed
- 2 medium onions, finely diced
- 1 tablespoon olive oil or sunflower oil
- 6 ounce dried black-eyed peas
Instructions
Step 1
<a href="/technique/NM2HN7TN/soak">Soak</a> the beans overnight in enough cold water to cover. Drain. <a href="/technique/XZFHRHHF/heat">Heat</a> the oil in a large saucepan over medium <a href="/technique/XZFHRHHF/heat">heat.</a> Add the onion and cook until soft. Add the garlic, <a href="/technique/VYSXFJY6/carrots">carrots</a>, bell pepper and zucchini and cook 2 minutes. Add the stock and drained beans. <a href="/technique/W7VKDJHH/boil">Boil</a> 10 minutes. <a href="/technique/H3TYV2MZ/reduce">Reduce</a> <a href="/technique/XZFHRHHF/heat">heat</a>, cover and <a href="/technique/GFSF4J5F/simmer">simmer</a> 50 minutes until the beans are tender. <a href="/technique/H7TNTGFZ/season">Season</a> with <a href="/technique/DPSVTKVY/salt">salt</a> and pepper and <a href="/technique/Y6MVNCHX/serve">serve</a> sprinkled with chopped parsley.
Step 2
Makes 4 to 6 <a href="/technique/Y6MVNCHX/serving">servings</a>.
Step 3
Description: "The black-eyed peas are an attractive addition, with their creamy <a href="/technique/HT4RHHGB/color">color</a> and small black "eye. "They add a creamy <a href="/technique/PMQVQDJ8/flavor">flavor</a>, too. Remember to <a href="/technique/NM2HN7TN/soak">soak</a> the <a href="/technique/RF7SRX43/dried">dried</a> beans before starting this recipe."
Step 4
NOTES : If you don't have time to <a href="/technique/NM2HN7TN/soak">soak</a> legumes overnight, you <a href="/technique/TPWNYF5L/can">can</a> use the Quick <a href="/technique/NM2HN7TN/soak">soak</a> method. Cover the legumes with plenty of <a href="/technique/W7VKDJHH/boiling">boiling</a> rather than cold water and <a href="/technique/NM2HN7TN/soak">soak</a> only 2 to 3 hours, or bring the legumes slowly to a <a href="/technique/W7VKDJHH/boil">boil</a> in a large pan of water. <a href="/technique/GFSF4J5F/simmer">Simmer</a> 5 minutes, cover, <a href="/technique/B52FHCF2/turn">turn</a> off the <a href="/technique/XZFHRHHF/heat">heat</a>, and <a href="/technique/NM2HN7TN/soak">soak</a> only I hour.