This recipe is adapted from Chef Diane Marie Scheuber's Tomato, Leek, and White Bean Stew, originally made with white kidney beans. It was served at South Shore Cafe in St. Croix, a beloved local spot once owned by Diane. The restaurant is no longer open, but this dish lives on as a comforting reminder of her cooking.
Black Eyed Peas with Stewed Tomatoes, Leeks (Vegetarian Soul Food)
Delicious vegetarian black eyed peas with stewed tomatoes, leeks, white wine, and garlic! Black-eyed peas may not be known for much outside of an old, Southern New Year’s Day tradition, but they can be prepared a number of different ways.
Servings: 6 servings
Calories: 129kcal
Ingredients
- 1 large leek chopped, white and light green parts only
- 1 tablespoon garlic minced
- ½ cup dry white wine
- salt to taste
- ground black pepper to taste
- 3 16-ounce cans diced tomatoes
- 1 pound black eyed peas dried, soaked overnight
- 4 cups vegetable broth plus more for thinning consistency
Instructions
- In a large pot, combine black eyed peas, leeks, garlic, dry white wine, salt and pepper. Cover and simmer on low medium heat until leeks are soft.
- Add tomatoes and vegetable broth.
- Cook, covered, on medium heat for 1 hour. As liquid reduces add water, as needed.
- Divide into bowls and serve hot.
Notes
Nutrition
Calories: 129kcal | Carbohydrates: 24g | Protein: 6g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 805mg | Potassium: 490mg | Fiber: 6g | Sugar: 8g | Vitamin A: 850IU | Vitamin C: 16mg | Calcium: 74mg | Iron: 3mg
