It’s been a tradition in the South for generations to enjoy black-eyed peas around New Years as the unique legume is said to bring luck and well being to those who eat them. Beans of all kinds are an excellent source of protein and fiber. They also provide vital nutrients along with cancer fighting abilities – especially cancer of the colon. This stew combines iron and vitamin rich leafy greens with tomatoes whose acidic quality makes the iron more easily absorbed by the body. Throw in some heart healthy garlic and onion, mineral rich himalayan sea salt and you’ve got yourself a bowl of delicious, cancer fighting goodness to start the new year! Now southern food just wouldn’t be right with out some cornbread so please check out our vegan buttermilk cornbread recipe for the perfect addition to this hearty meal. New Years Blessings!
- 2 cups soaked and cooked black-eyed peas (or canned)
- 1 tablespoon coconut or grapeseed oil
- 3/4 cup finely chopped yellow onion
- 4 cups vegetable broth
- 1 teaspoon pink Himalayan sea salt
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon freshly ground black pepper
- 2 bay leaves
- 1 tablespoon cider vinegar
- 1 28 oz can of diced tomatoes (or fresh)
- 4 cups chopped curly kale or greens of choice
- 1. Heat oil in a large saucepan over medium heat. Add onion to pan; cook 3 minutes or until tender.
- 2. Stir in peas, salt, peppers, tomatoes and bay leaves cook for 5 min
- 3. Stir in broth, vinegar, and mustard greens; simmer 10 minutes or until peas are tender, stirring occasionally.
- 4. Serve hot with vegan buttermilk cornbread!