Tomato, Black-Eyed Pea, And Bell Pepper Stew
Serves: 2
Branson Greenfelder
1 January 1970
Based on User reviews:
63
Spice
59
Sweetness
50
Sourness
44
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Olive Oil4 tsps
Ancho Chili Powder2.5 cups
Vegetable Broth (canned)1.5 cups
Cheese Mix (shredded mexican four-)Directions:
1
Heat oil in heavy large pot over medium-high heat
2
Add bell peppers and onion; sauté until soft, about 5 minutes
3
Stir in chili powder; sauté 1 minute
4
Stir in tomatoes with juices, black-eyed peas, and broth
5
Bring to simmer
6
Reduce heat to medium-low; partially cover and simmer until peas are tender, about 35 minutes
7
Season stew to taste with salt and pepper
8
(Can be made 1 day ahead
9
Cool slightly
10
Refrigerate uncovered until cold, then cover and refrigerate
11
Bring to simmer before serving
12
) Divide stew among 6 bowls
13
Top each with 1/4 cup cheese and serve
14
Heat oil in heavy large pot over medium-high heat
15
Add bell peppers and onion; sauté until soft, about 5 minutes
16
Stir in chili powder; sauté 1 minute
17
Stir in tomatoes with juices, black-eyed peas, and broth
18
Bring to simmer
19
Reduce heat to medium-low; partially cover and simmer until peas are tender, about 35 minutes
20
Season stew to taste with salt and pepper
21
(Can be made 1 day ahead
22
Cool slightly
23
Refrigerate uncovered until cold, then cover and refrigerate
24
Bring to simmer before serving
25
) Divide stew among 6 bowls
26
Top each with 1/4 cup cheese and serve