Chipotle chiles (smoked and dried red-ripe jalapeños) add the essential smokiness in this stew. Although black-eyed peas do not require soaking, you can shorten the cooking time by pouring hot water over them and allowing them to sit on the counter for an hour or more. Serve this stew over pasta or your grain of choice.
- extra-virgin olive oil or ghee
- onion, chopped
- jalapeño chile, diced (optional)
- potatoes, chopped
- black-eyed peas, soaked, drained, and rinsed
- homemade broth, store-bought, or water
- chipotle chiles*
- cauliflower, chopped into bite-size pieces
- greens, such as collards, kale, or Swiss chard, center ribs removed and leaves chopped and washed
- parsley, chopped
- chile powder (optional)
- hot sauce (optional)
- Heat oil in a large pot over medium heat. Add onion, jalapeño, if using, and potatoes. Cook until vegetables soften.
- Add black-eyed peas, broth, and chipotles. When chipotles plump up and soften, use scissors to cut each into several pieces. Cook until black-eyed peas are soft.
- Add salt, cauliflower, and more broth if needed. When cauliflower is soft, add greens and parsley, and cook until greens are soft. Add chile powder, if using, and pepper. Adjust seasonings and serve with your favorite hot sauce if you like.
* Find at well-stocked groceries or Latino markets.