This dish is one that gets better the longer you cook it. Even if using frozen or canned beans… hours help. BUT – in a pinch – you can cook it in under an hour. If you must.
INGREDIENTS:
Medium Onion – 1/2 diced
4 cups veggie broth, prepared
Water, as needed
Salt
Bragg’s Amino Acids
Pepper
Liquid Smoke
Tabasco
Cayenne Pepper
Black eyed peas (Frozen) – ½ Bag
Kale – two bunches, chifonnade cut
TVP – ⅔ cup dry
METHOD
Sauté onion in ¼ cup of WATER… don’t need oil in this.
After it’s translucent and beginning to change color JUST A BIT… Add broth, then add 1 tsp black pepper, 1/4 tsp cayenne, 1/2 tsp salt, 1 tablespoon brags, dash (or two) of liquid smoke… Tabasco.
Let it cook – on low – and watch it – it will cook down pretty fast. Add water to replenish as needed to keep the same volume.
Chiffonade the kale (cut into small strips by Ripping off the thick stems, then roll up like a cigar and cut small strips against the length.
Add the kale to the Stew / Bowl / Peas & Spices – whatever you want to call it.
Cover and simmer. After about 10 minutes, taste and adjust spices.
Serve as is – or over rice or quinoa.
Enjoy!
POP VEG DIFFICULTY RATING: 4
POP VEG QUICK RATING: 2 (takes a while, but much is unattended)
POP VEG LIKE RATING: 6.5 (pretty good stuff… and really healthy!)
