Black-Eyed Pea and Cabbage Stew
A New Year’s Day tradition!
It is well known and understood in this house that everyone is required to eat the black-eyed peas and cabbage served on New Year’s Day.
In previous years, I have served the peas and cabbage as two separate side dishes and watched as both boys put just the very teensiest amount they thought would be acceptable on their plates.
So, this year I tried a new approach by putting everything in one big pot and the resulting stew was delicious!
- 1 tablespoon olive oil
- 3/4 cup onion chopped
- 1/2 large green bell pepper chopped
- 1/2 large red bell pepper chopped
- 3 stalks celery sliced
- 2 cups chicken-style broth
- 3/4 cup brown rice
- 30 ounces canned black-eyed peas with liquid
- 15 ounces diced tomatoes with green chiles with liquid
- 2 cloves garlic minced
- 1 cup pre-cooked cabbage
- Into a large pot over medium heat, add the olive oil.
- When the oil is hot, add the onion, green pepper, red pepper, and celery.
- Cook, stirring frequently until vegetables are crisp-tender.
- Add the broth, rice, black-eyed peas with liquid, tomatoes with liquid, and garlic.
- Bring to a boil, then reduce heat to low.
- Simmer, uncovered, for 45 minutes.
- Add the pre-cooked cabbage.
- Continue cooking an additional 15 minutes.
- Serve hot.