Monday, October 20, 2008

black-eyed pea stew

I made this up following Dr. Fuhrman's philosophy of combining juice, greens, vegetables, and beans to make a delicious soup. I had in mind the combination of black eyed peas and sweet potato (or butternut squash).

2 cups dried black eyed peas (about), soak overnight. or 2 cans no-salt black-eyed peas
1 large sweet potato or 1/2 butternut squash, peeled and chopped
1 onion
1/2 cup rice (I use a brown/wild rice mix, yum)
2 bunches kale or collard greens or other leafy green, cut up one, juice the other
1 green bell pepper (optional)
1 Tbsp veggie zest or some veggie powder or nothing at all
5 cups veggie juice (combination of carrots, greens, beets, celery, or just carrots at a minimum)
~1 cup water
some fresh or dried herbs (I had fresh tarragon, thyme, basil, marjorum, parsley)

Soak the black-eyed peas overnight, if using dry. Rinse them. Juice the veggies, add to the peas, start cooking. Add the rice. Chop the onion and throw that in. Add the water as needed while cooking. Chop the kale and bell pepper. Peel and chop the squash or sweet potato. Add these all in the 2nd hour of cooking. Add the herbs. Total cooking time is about 2 hours, or until peas are tender. If using canned peas, total cooking time is one hour (determined by rice), so add the ingredients as they are chopped.

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