Recipe by Partnership for a Healthier America

INGREDIENTS
2 tbsp vegetable oil
2 onions, diced
1–2 serrano chilis, minced
3 garlic cloves, minced
1 tbsp fresh ginger, minced
1 tbsp chicken or vegetable stock concentrate
16 oz tomato puree
4 summer squash (yellow or zucchini), cut into 1/2-inch squares or slices
4 carrots, sliced into 1/4- inch coins
3 cups Black eyed peas, (use 2 16- oz cans, drained and rinsed or 3 cups cooked)
1 bunch greens, stems removed and sliced thin (use swiss chard, spinach or mustard greens)
1/2 cup peanut butter
1 tsp cumin
2 tbsp roasted peanuts, chopped
DIRECTIONS
Heat a large skillet or pot. Add the vegetable oil. When hot add the diced onion and chilis. Sauté until onion is transparent. Next add minced garlic and ginger and sauté another minute.
To the sautéed vegetables add the stock concentrate and 3 cups of water. Add the tomato puree, summer squash and carrots. Simmer for 20 minutes.
To the pot of vegetables add black-eyed peas, greens, peanut butter and cumin. Stir to combine and heat through, about 3 minutes.
Serve stew over a whole grain such as brown rice if desired. Sprinkle roasted peanuts on top.
4 – 6 Servings
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