| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Spanish |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Blackeyed peas water to cover |
| 2 |
tb |
Water; broth, or other sauteing liquid |
| 1 |
lg |
Spanish onion; coarsely chopped |
| 1 |
|
Carrot; sliced |
| 1 |
|
Stalk celery; sliced |
| 2 |
|
Cloves garlic; pressed or finely chopped |
| 8 |
c |
Low-salt veg. broth |
| 1 |
c |
Dry white wine |
| 1 |
ts |
Dried thyme; (I used a heaping tsp.) |
| 1/2 |
ts |
Red pepper flakes; (or less/more to taste) |
| 2 |
|
Bay leaves |
| 3/4 |
lb |
Kale; (strip leaves from stems and chop pretty finely;discard stems) (up to 1) |
INSTRUCTIONS
Put blackeyed peas in a pot with the water and bring to a boil. Reduce heat
to medium and cook until needed in this recipe. Cook onion, carrot, celery
and garlic, covered, over low heat in sauteing liquid until tender, about
20 minutes. Add broth, wine, and spices and bring to a boil. Drain and
rinse beans and add to soup pot. Reduce heat and simmer, partially covered,
for 2 hours. Add chopped kale, stir, and cook 45 minutes. Salt to taste.
Posted to fatfree digest by "Felicia K. Wdowiak" <feliciakw@earthlink.net>
on Nov 01, 1998, converted by MM_Buster v2.0l.
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