Stewed Cajun Vegetables and Black-eyed Peas
This is a vegetarian version of a classic Cajun dish in which smoked paprika adds a traditional smoked meat flavour. It’s not necessary to sauté the vegetable garnishes before adding them to the stew however, it would be tastier. If using cooked peas, you’ll need 5 cups.
Ingredients
- 1½ cups dry black eyed peas
- 2 bay leaves
- 1 onion
- 1 carrot
- 1 celery branch
- ¼ cup olive oil
- 4 Tbsp tomato paste
- 4 garlic cloves, chopped
- 3 Tbsp Cajun spices, ground
- 1½ Tbsp smoked paprika
- Salt and pepper to taste
Vegetable garnishes
- 3 medium onions
- 4 celery branches
- 2 green Bell peppers
- 1 yellow Bell pepper
- ¼ cup olive oil
- 2 medium tomatoes
- 4 garlic cloves, chopped
- ½ bunch parsley
- 4 green shallots
Method
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1
Rinse and soak peas in water overnight, refrigerated. The following day drain then place in a pot with 6 cups water and bay leaves. Bring to a boil, lower heat to medium and cook 45 minutes until tender.
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2
Dice onion, celery and carrot.
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3
Place in a pan on medium heat with ¼ cup olive oil. Sauté on medium/high for a few minutes to colour slightly, then add tomato paste, garlic, Cajun spices and smoked paprika. Sauté 2-3 minutes more, stirring continuously.
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4
Drain peas, set aside their cooking water.
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5
Add peas in the pan and enough cooking water to cover. Simmer for 45 minutes (up to this point everything can be done in advance).
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6
Clean and cut onions, celery and Bell peppers into 1-inch pieces. Place in a pan with ¼ cup olive oil then sauté lightly for a few minutes until vegetables are tender.
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7
Cut tomatoes into large cubes then add, along with chopped garlic, to vegetables. Salt and pepper to taste. Sauté a few more minutes then add to the stew. Simmer on low heat for 30 minutes. Chop parsley and incorporate into stew.
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8
Serve garnished with slivered green onions.
