Friday, January 3, 2014

Black Eyed Peas and Cabbage Stew

1 TBSP olive oil
3/4c onion, chopped
1/2 large green bell pepper, chopped
1/2 large red bell pepper, chopped
3 stalks celery, sliced
2c chicken broth 
3/4c brown rice
2 cans black-eyed peas with liquid
1 can diced tomatoes with green chiles with liquid
2 cloves garlic, minced
1c cooked cabbage
1.  In a large pot, heat the olive oil over medium heat.
2.  Add the onion, green pepper, red pepper, and celery; cook and stir until tender.
3.  Add the broth, rice, black-eyed peas, tomatoes, and garlic.
4.  Bring to a boil, then reduce heat to low and simmer approximately 1 hour.  Add the cabbage during the last 15 min.

I made this for New's Day and we had steak on the side with it.  Very tasty.  But this makes quite a lot so the second day I added 2 more cups of chicken broth and beef sausage, but any sausage will work and then the whole pot was gone.  My baby grandson loved this too.

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