Black-Eyed Pea and Tomato Stew With Brown Rice
Makes 4 servings. Adapted by Beth Colvin from a Canned Food Alliance recipe. Like most stews, this was even better the next day.
2 tsps. peanut oil
1 cup prechopped seasoning blend that includes onions and peppers
1 (15-oz.) can black-eyed peas, drained, rinsed and mashed
1 (15-oz.) can diced Italian tomatoes
1 (15-oz.) can tomato sauce
Salt and pepper to taste
3 cups cooked brown rice
1/2 cup chopped peanuts
1. In a large pot, sauté the seasoning blend in peanut oil until the onions are soft and translucent, about 5 minutes.
2. Lightly mash with a fork or potato masher. Add the peas, tomatoes with juice and tomato sauce to the pot. Season with salt and pepper to taste. Stir frequently until the stew is heated through.
3. Serve over brown rice and garnish with peanuts.