Creole Black-Eyed Peas ‘n’ Corn

 
Creole Black-Eyed Peas ‘n’ Corn - Quirky Cooking

This hearty bean dish is one of our favourite no-meat meals. I try to have a couple of vegetarian main meals on the menu each week, both to save money and so we don’t overdo it with meat. This will serve six people. If you like to make really big batches and freeze some, you can double the recipe, do the chopping and sauteeing in the Thermomix, then cook it slowly in a big stock pot on the stove.

We love to eat this with cornbread.  Add more or less water, depending how ‘soupy’ you like it.

Note: You can find Fine sea salt, Aussie Kibble Pepper and Organic Garlic for this recipe in my online store!

Creole Black-Eyed Peas 'n' Corn
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Ingredients
  1. 1 1/2 cups black-eyed peas (also known as black-eyed beans)
  2. 5 cups water
  3. 2 bay leaves
  4. 1 1/2 tsp dried Italian herbs
  5. 1/2 tsp dried rosemary
  6. 2 cloves garlic
  7. 1 large onion, quartered
  8. half a green capsicum, de-seeded and quartered
  9. half a red capsicum, de-seeded and quartered
  10. 30g ghee (or olive oil or butter)
  11. 1 x 400g tins of crushed tomatoes, or 400g fresh tomatoes chopped in Thermomix
  12. 100g tomato paste
  13. 2 Tblspns honey
  14. 2 tsp vege stock paste
  15. cooked beans
  16. 1 cup frozen corn (approx.)
  17. 2 tsps smoked paprika
  18. pinch of cayenne pepper, to taste
  19. 1/2 tsp dry thyme
  20. 1 tsp Italian herbs
  21. a little water - fill bowl to 2 litre mark, not over!
Instructions
  1. Soak beans overnight; or if you're in a hurry, bring them to the boil, turn off stove and leave to sit (covered) for an hour
  2. Drain beans, re-cover with water so there's about 2 inches of water above the beans, and bring to the boil. Add bay leaves, dried Italian herbs, dried rosemary, boil briefly then reduce heat to simmer. Beans need to simmer for about an hour, or until tender, before adding to the Thermomix. Never add salt to the beans while they're cooking or they'll turn out tough!
  3. Next, place garlic in Thermomix and chop on speed 7 for 3 seconds.
  4. Add onion, green capsicum, red capsicum and chop on speed 5 for 3 seconds.
  5. Add ghee and saute on 100 degrees, 5 mins, speed 1.
  6. Add remaining ingredients and cook at 100 degrees, 20 minutes, reverse speed 1.
Notes
  1. You can cook the black-eyed peas in the Thermomix if you'd rather - just soak the beans overnight, place in rice basket, add twice the amount (in grams) of water, then cook at 90 degrees for an hour on speed 2-3 (or until tender).
Quirky Cooking https://quirkycooking.com.au/
Serve with corn bread or crusty spelt bread.

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