Black-eyed Pea Stew over Polenta - bring on the good luck!

We are trying to extend our New Year's good luck by eating black-eyed peas more than once this month. Here's our latest recipe that is healthy, hearty and hopefully brings good luck for the coming year!

Black-eyed Pea Stew over Polenta   4 to 6 servings

1 to 2 tablespoons olive oil

1 medium onions, diced

2 carrots, diced

1 large bell pepper, diced (I used an orange pepper but any color works

3 cloves garlic, minced

1 (14.5-15 oz.) cans diced tomatoes, with juice

1 (15.5 oz.) can black-eyed peas

3 cups broth

1 to 2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 bay leaf

Salt and pepper to taste
1 small russet potato, peeled & grated -- this will thicken the soup creating more of a stew-like consistency

Prepared polenta

Shredded Parmesan cheese if desired

1. Heat olive oil in a Dutch oven or soup pot.
2. Add the onions and carrots; cook, stirring, until they soften, about 5 minutes.
   
3. Add the bell peppers and cook for another 3 minutes.
   
4. Add the garlic and cook for another minute.
5. Add the black-eyed peas, tomatoes, broth, and seasonings (everything else but the polenta and Parmesan). Bring to a boil, reduce and simmer for about 30 to 40 minutes or until all veggies are tender and flavors have melded. After about 10 minutes of cooking time, add grated potato to thicken the mixture. Add salt and pepper to taste and adjust seasoning as needed.
   
6. Serve with prepared polenta and top with shredded Parmesan if desired.
   
   
   
   Or, try Hoppin' John Cakes w/ Tomato Gravy!

Recipe without photos . . .

Black-eyed Pea Stew over Polenta   4 to 6 servings 

1 to 2 tablespoons olive oil

1 medium onions, diced

2 carrots, diced 

1 large bell pepper, diced (I used an orange pepper but any color works

3 cloves garlic, minced

1 (14.5-15 oz.) cans diced tomatoes, with juice

1 (15.5 oz.) can black-eyed peas 

3 cups broth

1 to 2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 bay leaf

Salt and pepper to taste
1 small russet potato, peeled & grated -- this will thicken the soup creating more of a stew-like consistency

Prepared polenta

Shredded Parmesan cheese if desired

1. Heat olive oil in a Dutch oven or soup pot.
2. Add the onions and carrots; cook, stirring, until they soften, about 5 minutes.
3. Add the bell peppers and cook for another 3 minutes.
4. Add the garlic and cook for another minute.
5. Add the black-eyed peas, tomatoes, broth, and seasonings (everything else but the polenta and Parmesan). Bring to a boil, reduce and simmer for about 30 to 40 minutes or until all veggies are tender and flavors have melded. After about 10 minutes of cooking time, add grated potato to thicken the mixture. Add salt and pepper to taste and adjust seasoning as needed.
6. Serve with prepared polenta and top with shredded Parmesan if desired.