Smoky Black Eyed Peas

Servings: 8 | Serving size: about 1 1/2 cups

Cooking Time: 270 Minutes

This recipe can easily be multiplied and makes great leftovers.

Ingredients

• 1 ounce dried porcini mushrooms
• 3 cups boiling water
• 1 tsp olive oil
• 1 large onion (diced)
• 2 large ribs celery (diced)
• 1 Tbsp dried sage
• 2 15-ounce cans no salt added black eyed peas (drained and rinsed)
• 1/2 tsp salt
• 2 tsp smoked paprika
• 1 tsp Worcestershire sauce
• 1 tsp honey
• 2 cups no salt added vegetable stock

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.