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Turkish-Inspired Black Eyed Peas Stew
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Turkish-Inspired Black Eyed Peas Stew

2 h 30 minPara 6Nutri-Score A€
de @ashbeaufine1 importación0 veces cocinadas
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Ingredientes

6 personas
  • dried black eyed peas (picked over and soaked in water for 1.5 hours)Cereales450 g
  • water (to cover the beans)Otro1,5 litros
  • onion (roughly chopped)Frutas y verduras1 pieza
  • olive oilDespensa30 ml
  • ground cumin (freshly ground)Especias6 g
  • black pepper (freshly ground)Especias2 g
  • Greek thyme (dried)Especias1 g
  • parsley (chopped)Frutas y verduras15 g
  • celery (chopped)Frutas y verduras2 piezas
  • tomato pasteDespensa60 g
  • chicken bouillonDespensa30 g
  • kosher saltEspecias8 g
  • white wine vinegarDespensa15 ml
  • MSGDespensa500 miligramos

por ración

Nutrición

313kcal

Carbohidratos
48 g
Proteínas
18 g
Grasas
5 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla
  • Bol
  • Escurridor

paso a paso

Preparación

  1. Soak the beans

    • Pick over the dried black eyed peas and remove any odd-looking or damaged beans.
    • Cover the beans with water and let them soak until plumped up.
    Paso 1

  2. Start the stew

    • Drain the soaked beans and transfer them to a pot.
    • Add fresh water to cover the beans.
    • Add the roughly chopped onion, ground cumin, black pepper, Greek thyme and a drizzle of olive oil.
    Paso 2

  3. Simmer the beans

    • Bring the pot to a boil, then lower the heat to a simmer with the lid on.
    • Cook until the beans are tender with no hard centre but still hold their shape, keeping the dish salt-free and acid-free at this stage.
    Paso 3

  4. Add the vegetables and tomato

    • Stir in the chopped parsley and celery.
    • Add the tomato paste and chicken bouillon and stir well.
    • Simmer until everything is tender and the stew has thickened.
    Paso 4

  5. Season and taste

    • Taste the stew and adjust the seasoning.
    • Stir in the kosher salt, a splash of white wine vinegar and the MSG.
    Paso 5

  6. Rest before serving

    • Turn off the heat, cover with a lid and let the stew cool down so the flavours mingle.
    • Serve warm as part of a Turkish breakfast spread.
    Paso 6
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