Spanish-style black-eyed peas for a new year's dish on Meatless Monday
Black-eyed peas are lucky when eaten on the first of the year -- and if one of your resolutions is to eat healthier in 2013, this plant-based recipe definitely qualifies. Adapted from The Meat Lover's Meatless Celebrations, this dish is one of many you can get for free once a week from the Humane Society.
See also:
- Quinoa stir-fry with pineapple and cashews for Meatless Monday
- Butternut squash and saffron risotto for a savory entree on Meatless Monday
- Shepherd's pie with tempeh satisfies on Meatless Monday
You will need:
4 cups vegetable stock (preferably homemade)
5-6 tablespoons olive oil
1 onion
1 red bell pepper
2 cans black-eyed peas
1 1/2 teaspoons paprika
2-3 cloves garlic
1 1/4 cups tomato sauce
1/2 teaspoon crumbled saffron
1/2 cup white wine
1 1/2-2 teaspoons salt
2 cups white Arborio rice
1. Warm the broth in a large pot until heated through, then keep on low heat. (We like to make a big batch of a mock-chicken stock and freeze it for recipes like this one.)
Heat a wide, shallow skillet (or paella pan, preferably) over medium-high heat until it's very hot.
While the skillet is heating, drain and rinse the black-eyed peas and dice the onion.
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