This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Lea & Perrins Worcestershire sauce, as sold in the United States, is gluten-free.
"This is every cook's opinion -
no savory dish without an onion,
but lest your kissing should be spoiled
your onions must be fully boiled." -Jonathan Swift
In the South it is traditional to make black eyed peas with bacon, salt pork or even sausage. The meat brings both saltiness and great umami flavor to the peas, but also brings added calories in extra fat.
This version is perfect for both vegetarians and those wanting to avoid the added fat. The combination of the smokiness from the paprika, the umami flavor in the dried mushrooms, and the savory Worcestershire sauce makes for a robust, smoky flavor.
Servings: 4 | Serving size: about 1 1/2 cups
Cooking Time: 270 Minutes
This recipe can easily be multiplied and makes great leftovers.
Place the dried porcini in a bowl and pour the boiling water over them.
Stir gently and let steep for about 10 minutes.
While the mushrooms are steeping, place the olive oil in a large sauce pan over medium-high heat.
Add the onion and cook for about 4 minutes. Stir frequently.
Add the celery and cook for about 4 minutes. Stir frequently.
Add the sage, black eyed peas, salt, paprika, Worcestershire, honey, and vegetable stock.
Drain the broth from the mushrooms into the pan. Stir.
Coarsely chop the mushrooms and place them in the pan. Stir.
Simmer, covered, for about 2 hours, stirring occasionally. Serve.
Serving size: about 1 1/2 cup
|Calories 190||Calories from Fat 9|
|% Daily Value|
|Total Fat 1g||1%|
|Saturated Fat <1g||1%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 39g||14%|
|Dietary Fiber 9g||33%|
|Vitamin K 55mcg|