Prep Time:20 mins Total Time:40 mins Serves:8
Ingredients: Resource from veganfitcarter.com
4- 14.5 ounce canned / 1lb bag Dry black-eyed peas or used beans of choice
1/2 cup Oil
2 Medium onion (chopped)
4 Cloves minced garlic
1-inch piece Minced ginger
2 /1 can of diced tomatoes Tomatoes (chopped)
1 tbsp Tomato paste
1 tbsp Paprika
1/2 tbsp Smoked paprika
1 tsp Dulse granules (optional) for "seafood-like" taste
1/4 tsp Cayenne pepper
3-4 cups Vegetable stock or water
3 Green onions (chopped)
1 Habanero pepper (optional)
Salt and pepper as needed
Directions:
1. If using dry beans, pour beans into a colander and rinse them under cool running water. Discard and stones or other debris. Drain.
2. Transfer to a large pan and cover with about 2 inches of water. Bring water to a boil over high heat then cook the beans for 1 minute.
3. Cover with lid and soak beans in the water for 1 hour.
4. Drain/rinse beans, then set aside. (If using canned beans, start here)
5. In a large saucepan, heat oil over medium heat. Sauté onions until translucent, then add tomatoes, tomato paste, ginger, dulce granules, garlic, whole habanero, paprika. Stir until well combined
6. Add beans, green onions, and the veggie stock (or water). Let simmer for 15-18 minutes
7. Give it a taste. If needed, adjust to your liking with extra seasonings and water for texture.