Servings
1
Ingredients
- 1 package (16-oz) dried black-eyed peas
- Water
- 1 1/2 tablespoons Oil
- 1 Onion; chopped
- 1 teaspoon Cayenne pepper
- 1/2 teaspoon Curry powder
- 1/2 teaspoon Seasoned salt
- Salt
- 1 large Tomato; sliced
- 1 can (6-oz) tomato paste
- 1 can (15-oz) boned and skinned salmon
- 2 package (10-oz) frozen chopped spinach; thawed and drained
Directions
- Re the request for a black-eyed pea recipe, this one was in the Los Angeles Times holiday section today.
- I haven’t tried it, but it sounded good.
- It doesn’t have any meat, but it does have fish.
- For this reason, it might be more “non-bean-eater friendly.” Soak black-eyed peas in water to cover overnight.
- Drain.
- Add water to cover, bring to boil, reduce heat and simmer 30 minutes.
- Drain and reserve cooking liquid.
- Set aside.
- Pour oil in large pot.
- Add onion, cayenne, curry powder, seasoned salt and salt to taste and cook over medium-high heat until onion begins to brown, 5 to 7 minutes.
- Add tomato slices and cook 3 minutes.
- Stir in tomato paste.
- Stir in 1/2 cup water and simmer 5 minutes.
- Add salmon, including juice, and break into bite-size pieces with back of wooden spoon.
- Simmer 3 minutes.
- Add black-eyed peas and reserved cooking liquid and water if necessary to make 4 to 5 cups.
- Simmer 5 minutes.
- Add spinach and cook 20 minutes.
- Add more reserved cooking water if needed to keep stew moist but not soupy.
- Season with salt to taste.
- Serve over rice.
- 8 servings.
- Each serving without rice: 357 cal; 307 mg sodium; 26 mg cholesterol; 8 g fat; 43 g carbohydrates; 31 g protein; 3.
- 71 g fiber; 20% CFF.
- Maybe I’ll try cooking it for New Years.
- Who can say no to good luck? Posted to Digest eat-lf.
- v097.
- n323 by bgaerlan@ucla.edu (Barbara Gaerlan) on Dec 21, 1997