Wednesday, August 21, 2013

Black Eyed Pea Gumbo

(from with slight modifications- brought to you by Bloomingkids!)

• 2 teaspoons oil
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 5 stalks celery, chopped
• 2 cups broth or 2 bouillon cubes mixed with 2 cups water
• 1 cup rice
• 4 (15 ounce) cans black-eyed peas with liquid
• 2 (14.5 ounce) can diced tomatoes
• 2 cloves garlic, finely chopped

Heat the olive oil in a large saucepan over medium heat, and cook the onion, pepper, and celery until tender. Pour in the broth, and mix in rice, black-eyed peas with liquid, diced tomatoes and green chiles, diced tomatoes, and garlic. Bring to a boil, reduce heat to low, and simmer 25 minutes, or until rice is tender. Add water if soup is too thick.

Any bean can be subbed for the black eyed peas.

For a very different flavor, use an equal amount (3-1/2 to 4 cups) spaghetti sauce instead of the diced tomatoes.

1/4 teaspoon garlic powder can be substituted for the garlic cloves.

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