Chipotle Blackeyed Peas
Author: Meals Matter
Recipe type: Vegetables
- ¾ lb. Blackeyed peas (dry)
- 1 Qt. vegetable broth (Imagine or Hain brands are good)
- 2 cups Non-chlorinated water
- 1 Large yellow onion
- 2 Ribs celery
- 1 Red Bell pepper
- 5 Medium sun-ripened paste tomatoes (garden or Farmer’s Market)
- 1 Ear fresh corn, steamed
- 1 Small dried chipotle chile (about 1½ inches long), seeded and finely ground
- 1 tsp Oregano
- 1 tsp Cumin
- 1 tsp Salt
- 1 Bay leaf
- Fresh cilantro, chopped
- Sour cream or yogurt
- Cubes of avocado
- Soak peas overnight in plenty of non-chlorinated water. Drain and rinse.
- Put soaked and drained peas, broth and 2 cups of water into pressure cooker or crock pot.
- Add all remaining ingredients, including spices:
- * cut corn kernals from cob
- * coarsley chop onion, celery, and pepper
- * cube tomatoes into ½ inch chunks
- * remove and discard seeds from dry chipotle pepper then finely grind the pepper in a coffee mill or morter
- Bring cooker to pressure and cook on low for 35-40 minutes. (Optionally, cook in the crock pot for several hours.)
- Check doneness, adjust seasonings, and simmer off extra liquid if needed. Garnish each serving with a few small cubes of avocado, a dollup of sour cream (or yogurt), and a generous sprinkle of chopped fresh cilantro.
Turn this homey dish into a real Fiesta by serving with Mango Jicama salad and hot Hoaglin Valley Mock Orange Cornbread, paired with a red wine such as Yellow Tail Shiraz.
Calories: 230 Fat: 5g Saturated fat: .8g Carbohydrates: 38g Sodium: 515mg Fiber: 8g Protein: 13g