Black-Eyed Pea Stew

From: barefootandpregnant

On Aug 4, 2009

I make this on regular rotation. The leftovers are terrific, too. My husband isn't crazy about too much green, so I am starting to use about 6 oz of the greens instead. The mustard greens give it the right mustard-y flavor, too. In a pinch, I throw everything in the crock pot. After about 5 hours on high, I put it all in a regular pot and then add the tomatoes, vinegar, and mustard greens, cooking like it says in the recipe.

From: Neilis

On Nov 22, 2008

11/22/08 Deeeeeelicious. This is one of those times that I almost completely followed the recipe. I could not find Mustard Greens so I used a combo of Mustard, Collard, Spinach. I also really cannot tell if Bay Leaves are added or not, so I didn't but I did everything else. I did soak my peas over night.. the recipe does not specifically say you should do this and I reduced the cooking time when peas are added from 45 mins to 30 mins.. once again this IS Deeeeelicious.

From: **Tinkerbell**

On Nov 13, 2008

After seeing PanNan's photo in one of the tag games I couldn't resist trying this. I've never tried black-eye peas before & have been wanting to so I had two cans of them in the pantry. I couldn't find mustard greens or plain turkey kielbasa at the store but I found turkey stuffed with mango & jalapeno. It definitely added spice to the dish but not too much, even for my toddler. I also subbed a handfull of frozen spinach for the mustard greens. We all really enjoyed this & look forward to collecting all the right ingredients for next time. Thanks for sharing!

From: PanNan

On Nov 8, 2008

A great fall comfort dish. Tastes fresh and is very yummy. I had to add quite a bit more broth as it cooked, and it took a lot longer to get the peas tender, but the outcome was worth it. To speed things up next time, I think I'll use canned peas and adjust accordingly. Thanks for posting.