Here’s another great recipe that I made last night. It was delicious, and very filling!
2 TBSP Vegetable Oil
1 Large onione, finely chopped
2 Garlic cloves, finely chopped
1 Green Bell Pepper, seeded and sliced
2 Carrots, sliced
12 oz can black eyed peas
1 Cup Fresh ground beef
1 Tsp each ground cumin, chili powder, chili powder & paprika
1/4 head of cabbage, peeled and chopped
8oz tomatoes, peeled, and chopped
2 1/2 cups beef stock
salt & pepper
Heat oil in a large pan over med. heat. Add the onion and garlic and cook, stirring frequently for 5 minutes, or until softened. Add the bell pepper and carrots and cook for an additional 5 minutes.
Meanwhile, drain the peas, reserving the liquid from the can. Place 2/3 of the peas, reserving the remainder, in a food processor or blender with the pea liquid and process until smooth.
Add the ground beef to the pan and cook, stirring constantly to break up any lumps, until browned. Add the spices and cook, stirring for 2 minutes. Add the cabbage, tomatoes, stock, and pureed peas and season to taste with salt and pepper. Bring to a boil, then reduce the heat, cover, and let simmer for 15 minutes, or until the vegetables are tender.
Stir in the reserved peas, cover, and simmer for an additional 5 minutes. Ladle and serve.