I’m always on the look out for interesting new recipes that incorporate black-eyed peas, especially around New Year Day.
This one is so great you will want to make it year around.
New Year Day Gumbo
A spicy blend of black-eyed peas, barley, and kale. A bowl full of good luck.
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- 1 medium yellow onion, diced small
- 1 green pepper, diced small
- 1 cup celery, diced small
- 3 garlic cloves, minced
- 2 teaspoons Cajun seasoning (more or less to taste)
- 2 tablespoons tomato paste
- 1 14oz can diced tomatoes
- 1 bay leaf
- 8 cups low-sodium ham stock (or vegetable stock for veggie people)
- 1 cup pearled barley
- 1 1/2 cups canned black-eyed peas, drained
- 4 cups organic chopped kale or collard greens stems removed, washed
- Kosher salt and freshly ground black pepper
- 1/2 teaspoon gumbo file
- Louisiana Hot Sauce
- Using a dutch oven or stock pot on medium heat, add olive oil, onion, green pepper, celery, and garlic and cook for about five minutes until onions are soft.
- Add Cajun seasoning, tomato paste, diced tomatoes, bay leaf, stock of choice and bring to a boil. Turn heat down to low, and simmer for 25 minutes.
- Add pearled barley and reduce to a simmer and cook for about 10-15 minutes.
- Lastly add black-eyed peas, and kale and simmer until beans are heated through and kale is wilted.
- Remove from heat, adjust salt and pepper to taste, and sprinkle 1/2 teaspoon of gumbo file over top. Stir in and let sit for at least five minutes before serving.
- Remove bay leaf before serving and serve with Louisiana Hot Sauce.
Motley Oklahoman http://www.motleyoklahoman.com/