I guess black eyed peas are good to eat on New Years because they bring you good luck or money or something. I have heard this and a lot of other food traditions but I don’t really do New Years so I have never really actively thought about what I consume on the day. But when I went to ponder my bean selection ( I have so many varieties) I figured what the hell, why not make the stew I was about to make into a good luck black eyed pea stew. I mean I was already making it (I was leaning towards black beans) but If there is a chance that eating these delicious beans will give me a little extra luck (and or money) this year, well by all means I’ll take it. And the stew because that is really what I was after.
This stew. It is thick and creamy from the sweet potato and beans, bright and light from the ginger and tangerines, and hearty because it is stew. It is a perfect stew situation to eat on any given day but especially nice on a cold winter evening. And I guess on New Years. Like today.
Now to the black eyed pea stew!
The stuff. Cooked black eyed peas. a sweet potato, some kale, a few tangerine, an onion, some garlic and ginger, tomato puree, and salt and pepper.
Start with chopping up the onion, mincing the garlic and ginger, and dicing up the sweet potato.
Toss the onion, garlic, and ginger into a big pot and add in a splash of water or oil and a pinch of salt. Place on medium heat ans cook until tranlucent and fragrant. Add in the sweet potatoes, tomato puree, and enough water to completely submerge it all. Keep on medium heat and cook until sweet potties are fork tender. Add more water if needed.
In he mean time chop up the kale.
And juice the tangerines.
Once potatoes are tender, add in the black eyed peas, the kale and the tangerine juice. Add more water to completely submerge again. And keep on medium high heat and cook for another 10-15 minutes or went everything is all melded and cooked together.
Like this. A pot of good goodness.
All that is left is to scoop the stew into blows and eat it. Squeeze more tangerine juice on top too, it makes it nice.
Good luck all year long!
-C
Black eyed Pea-Sweet Potato and Tangerine Stew
2 cups cooked and drained black eyed peas
1 medium sweet potato
2-3 tangerines
1/2 cup tomato puree
1 small onion
2 cloves garlic
1/2 inch fresh ginger root
a few leaves of kale, chard, or collard greens
4-6 cups water
Start by dicing up onion and peeling and mincing up the garlic and ginger. Place into a large pot with about 1/4 cup of water or a splash of oil and stick on stove on medium heat. Cook the mixture for 5-8 minutes or unit fragrant and translucent. While that is cooking dice up the sweet pot into small 1/2 inch cubes then add them into the pot once onion mixture has cooked, along with the tomato puree and enough water to completely submerge in all. Stir and and keep on medium heat and cook for another 20 or so minutes or until the sweet potatoes are fork tender.
Chop up kale and juice tangerines.
Once the sweet potato is tender add in the rinsed and drained black eyed peas, the chopped kale, and the tangerine juice. Add a sprinkle of salt and pepper and more water to submerge it all again and keep on medium heat. Cook for another 20 minutes so that all the flavors have time to meld and turn into a great pot of stew. Depending on your preference for thickness, cook down more for thicker stew, or add more water to keep it brothy.
Once cooked, scoop into bowls, season with more salt and pepper, and if you have an extra tangerine, squeeze a little more fresh juice on top.