Ingredients:

  • 2 tbsp Extra Virgin Olive Oil
  • 1 large Yellow Onion, finely diced (approx. 200g)
  • 2 stalks Celery, sliced into thin crescents (approx. 100g)
  • 1 Green Bell Pepper, seeded and diced (approx. 150g)
  • 4 cloves Garlic, minced
  • 3 cans (15 oz each) Black-Eyed Peas, rinsed and drained
  • 1 can (14.5 oz) Fire-Roasted Diced Tomatoes
  • 4 cups Low-Sodium Vegetable Broth
  • 1 tsp Liquid Smoke
  • 2 Dried Bay Leaves
  • 1 tbsp Smoked Paprika
  • 1 tsp Dried Thyme
  • 1/2 tsp Cayenne Pepper
  • 1 tsp Sea Salt
  • 1/2 tsp Cracked Black Pepper
  • 3 cups Cooked Long-Grain White Rice
  • 1 bunch Scallions, thinly sliced
  • Vinegar-based Hot Sauce to taste

Instructions:

  1. Heat 2 tbsp olive oil in a large pot over medium heat.
  2. Add the 200g diced onion, 100g celery, and 150g green pepper. Cook 10 minutes until the onions are translucent and the peppers are soft.
  3. Stir in the 4 minced garlic cloves, 1 tbsp smoked paprika, 1 tsp dried thyme, and 1/2 tsp cayenne pepper. Sauté for 60 seconds until the kitchen smells intensely smoky and fragrant.
  4. Pour in the 14.5 oz can of fire roasted tomatoes with their juices. Stir and scrape the bottom of the pot to release any browned bits.
  5. Stir in the 3 cans of rinsed and drained black eyed peas. Ensure the peas are well coated in the tomato and spice mixture.
  6. Add the 4 cups of vegetable broth, 1 tsp liquid smoke, and 2 dried bay leaves. Bring the mixture to a gentle boil.
  7. Lower the heat to medium low. Simmer uncovered for 20 minutes until the liquid has reduced slightly and thickened.
  8. Use the back of your wooden spoon to mash about 1/2 cup of the peas against the side of the pot. Stir the mashed beans back into the stew to create a velvety texture.
  9. Add 1 tsp sea salt and 1/2 tsp cracked black pepper. Taste and add more salt or a splash of hot sauce if needed.
  10. Place a generous scoop of the 3 cups of cooked rice in each bowl. Ladle the hot stew over the rice, ensuring plenty of broth in every serving.
  11. Top with a handful of sliced scallions and an extra dash of hot sauce. Serve immediately while the aroma is at its peak.