How Do You Make Black-Eyed Pea And Vegetable Stew?
This delicious vegetarian stew has a lot of ingredients, but it’s still fairly easy to make and the ingredients are not expensive. The black-eyed peas give it a fair amount of protein. I usually have leftovers, which I serve a day or two later over some brown rice. Peel and dice the potato. Dice the onion and turnip, and slice the carrots. Drain the black-eyed peas and corn. Drain the diced tomatoes partially, but leave a little liquid in with them. In a large pot, sauté the onion and garlic in a small amount of olive oil until slightly softened, about two minutes. Stir in the potatoes, turnips, and carrots and cook for another two minutes. Stir in the diced tomatoes and bring to a boil. Then reduce the heat to low and cook for 10 minutes. Stir in the black-eyed peas, corn, steak sauce, chili sauce, brown sugar, and cornstarch. Cover and simmer for 45 minutes.
