Chipotle Blackeyed Peas

Source: Meals Matter

Ingredients

3/4 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 1 1/2 inches long), seeded and finely ground
1 tsp Oregano
1 tsp Cumin
1 tsp Salt
1 Bay leaf

Garnishes:
Fresh cilantro, chopped
Sour cream or yogurt
Cubes of avocado

Preparation

1. Soak peas overnight in plenty of non-chlorinated water. Drain and rinse.

2. Put soaked and drained peas, broth and 2 cups of water into pressure cooker or crock pot.

3. Add all remaining ingredients, including spices:

* cut corn kernals from cob

* coarsley chop onion, celery, and pepper

* cube tomatoes into 1/2 inch chunks

* remove and discard seeds from dry chipotle pepper then finely grind the pepper in a coffee mill or morter

4. Bring cooker to pressure and cook on low for 35-40 minutes. (Optionally, cook in the crock pot for several hours.)

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.

Recipe Details

Total Preparation Time: 15 to 30 minutes
Ingredients: Bean & Legume
Actual Cooking Time: 45 minutes
Number of Servings: 6
Origin: American
Special Features: Vegetarian
Meal Type: Soups & Stews

Nutrient Information

Calories: 230
Total Fat: 5
Saturated Fat: .8
Carbohydrates: 38
Protein: 13
Vitamin A: 1425
Vitamin C: 46
Calcium: 86
Sodium: 515
Iron: 5
Fiber: 8