Black Eyed Pea and Apple Stew

Black Eyed Pea and Apple Stew

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**Note if using dried peas, they must be soaked over-night and cooked in advance

2 Tbs. extra-virgin olive oil

1 small onion, diced

2 stalks organic celery, diced

2 large cloves garlic, minced

1 large or 2 small organic apples like gala, fuji or honeycrisp, cored and diced

1 medium tomato, diced

2 Tbs fresh minced basil

3 cups cooked black-eyed (or other field) peas

1 tsp. coarsely ground black pepper

¼ tsp salt

1 quart good quality organic vegetable broth

Heat oil in thick-bottomed pot over medium heat. Add onion and sauté until translucent and golden, about 5 minutes. Add celery and cook another 2 minutes. Add garlic. Stir and sauté 1 more minute or until garlic is slightly golden. Add apples, tomatoes, basil, black-eyed peas, salt, and pepper. Stir well and cook another 1-2 minutes. Add broth. Bring to boil. Then cover and reduce to simmer. Continue to simmer for 25-30 minutes. Serve with cornbread and green salad for a complete meal.

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