Black-eyed Pea Stew

Kristin's 2009/2010 recipe (halved)

Ingredients:

• Approx 1 pound of pre-soaked black eye peas
• 1/2 medium onion, small dice
• 3 cloves garlic, small dice
• 1 tbsp olive oil or butter
• 1/2 cup red cooking wine
• 3 cups of vegetable or chicken broth
• 1 ham bone (optional)
• 2 carrots, small dice
• 2 sticks of celery, small dice
• 1 jalapeno, small dice or pureed
• 1 red bell pepper, small dice or pureed
• 1 small bunch cilantro, small dice or pureed
• Black pepper, about 1/2 TBLS
• Lemon pepper, about 1/2 tsp
• Cumin, dash
• Salt, pinch
• 1 bay leaf per person that will eat finished peas
• 1 cup water (may need more)

1. On stove: Warm oil or butter; add onion and garlic, sauteed until golden.
2. Add red wine, bring to simmer
3. Add carrots, celery and broth, bring to simmer and cook 10 minutes
4. Add seasonings, bay leaves, and ham bone, bring to boil
5. Add jalapenos, red bell pepper and cilantro
6. Add about 2 cups water, bring up to boil
7. Add black-eyed peas and cook for at least 30 minutes (longer is better - the shorter the time, the higher the heat should be)
8. Alternatively, turn off stove mix after boiling and transfer to crock pot. Add black-eyed peas and cook in crock pot on low for 8-10 hours.