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 packages (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