Traditionally in the south, eating black eyed peas on New Year’s Day is believed to bring prosperity in the year to come. Being the northern girl that I am, it took 24 years before actually trying these alien looking legumes. I missed the New Year’s Day tradition by a couple of months, but since they are packed with fiber and low in fat, I think these versatile beans are a great addition to any diet all year round. After browsing through my January 2013 Cooking Light magazine,  I made a mental note of this recipe that I wanted to try.

Later that month, I purchased some dried black eyed peas from Sprouts and stowed them away in my pantry until months later when I actually decided to give the recipe a try. I thought the cornmeal dumplings looked divine, but the soup part of it definitely needed some adjusting. After some research, I decided to combine the initial recipe with another black-eyed pea stew recipe from Cooking Light along with a few adaptations of my own. The result was a hearty and flavorful dish that I would be happy to eat any day of the year.

Black-Eyed Pea Stew with Cornmeal Dumplings
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 

Serves: 4-6
 

A flavorful and heart healthy dish that may just bring you good luck in the year to come!
Ingredients
Stew
  • 2 cups dried black-eyed peas
  • 1 tablespoon peanut oil
  • ¾ cup finely chopped yellow onion
  • 2 cloves garlic, minced
  • 8 ounces Hickory Smoked Ham
  • 4 cups organic beef broth
  • 1 teaspoon garlic salt
  • ½ teaspoon freshly ground black pepper
  • 2 bay leaves
  • ½ teaspoon rosemary and thyme
  • ½ teaspoon smoked paprika
  • 1 tablespoon cider vinegar
  • 1 (28-ounce) can fire roasted diced tomatoes (Glen Muir)
  • 1 (10-ounce) bag prewashed baby spinach, kale, collard greens or mix
Dumplings
  • ¾ cup all-purpose flour
  • ⅓ cup finely chopped green onions or cilantro
  • ¼ cup yellow cornmeal
  • 2 teaspoons graulated sugar
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon baking soda
  • 2 tablespoons chilled butter, cut into pieces
  • ½ cup buttermilk

Instructions
  1. Sort and wash peas; set aside.
  2. Heat oil in a large saucepan over medium heat. Add onion to pan; cook 3 minutes or until tender. Add garlic and cook another minute. Add ham; cook 4 minutes.
  3. Stir in broth; bring to a simmer. Stir in peas, salt, pepper, spices and bay leaves. Cover and simmer 45 minutes or until peas begin to soften. Uncover and cook 15 minutes or until liquid begins to thicken.
  4. Stir in vinegar, tomatoes, and greens; simmer 10 minutes or until peas are tender, stirring occasionally. Discard bay leaves.
  5. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, green onions, cornmeal, salt, sugar, pepper and baking soda, stirring with a whisk. Cut butter into flour mixture with a pastry blender or 2 knives until mixture resembles coarse meal. Add bacon, reserved 1 tablespoon drippings, and buttermilk; stir until a moist dough forms.
  6. With moist hands, gently divide mixture into 12 equal portions. Drop dumplings, 1 at a time, into pan; cover and cook 8 minutes or until dumplings are done, stirring occasionally.

Black Eyed Pea Stew with Cornmeal Dumplings | Au Bon Guter

Black Eyed Pea Stew with Cornmeal Dumplings | Au Bon Guter

Black Eyed Pea Stew with Cornmeal Dumplings | Au Bon Guter

Black Eyed Pea Stew with Cornmeal Dumplings | Au Bon Guter

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