During the season of Lent, abstaining from meat may lead you to consuming boring salads or having fish sandwiches made with fish you never heard of. Here is a simple recipe that is both tasty and healthy. Just one pot no mess and less dirty dishes to clean up after.
This recipe can be executed either on a stove top or in a slow cooker. It is a flexible recipe you can use any variety of peas and beans at your disposal, split peas, from dried pigeon peas, lentil peas, red beans, black beans, pinto beans or butter beans. If you are in a hurry and don’t have time to soak your choice of peas or beans overnight feel free to used canned.
Lenten veggie one pot recipe
Estimated cook time: 1 hours 15 minutes
Ready in 1 hours 15 minutes
1 1/2 cups dried black-eyed peas, soaked overnight (2)
1 lb pumpkin
3 pimento peppers
1 green sweet pepper, diced
1 onion, chopped
Garlic cloves, chopped
1 (10 ounce) canned sweet corn, drained, (if fresh corn, 2 ears of corn with kernels cut from the cob)
2 large tomatoes, diced
1/4 cup chili powder
2 teaspoons ground cumin
2 cups cooked rice
1/2 cup shredded Cheddar cheese
Drain and rinse black-eyed peas thoroughly.
Add to slow cooker or stove over medium heat along with 2 1/2 cups of water.
Place peas, green pepper, onion, garlic, corn, pimento peppers, pumpkin and tomatoes.
Season with chili powder, and cumin; stir until well blended. Cover for an hour, stir in rice, and cheese.
Continue to cook for a further 15 minutes.
Can be served with a small side salad, garnished with sliced tomatoes, freshly ground black pepper and grated parmesan cheese.
March 2017 www.sweettntmagazine.com
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