Wednesday, June 12, 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.
*In a pinch, an equal amount of spaghetti sauce can be subbed for diced tomatoes though it will give it a very different flavor.
*Garlic powder can be substituted for garlic cloves.

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