1.5 cups dried or a 12 ounce bag frozen black-eyed peas
1 bell pepper, chopped
1 medium onion, chopped
3 celery ribs, chopped
1/2 can chipotle peppers in adobo sauce, chopped
1 tomato, chopped
2 cloves garlic, diced
1 teaspoon thyme, dried or fresh
1/2 teaspoon oregano, dried or fresh
1/2 teaspoon paprika
2 bay leaves
3 cups vegetable broth
1-2 tablespoons olive oil
salt and pepper to taste
2 cups rice
1 bunch kale, roughly chopped
1-2 tablespoons apple cider vinegar
1. Heat oil in a large sauce pan and add chopped bell pepper, onion and celery. Saute for about 5 minutes until veggies soften a bit.
2. Add chopped chipotle peppers in adobo, tomato, garlic and spices (thyme, oregano, paprika and bay leaves) and saute for another minute.
3. Add black-eyed peas (either soak dried peas in water overnight or use frozen peas if you’re lazy like me) and pour in vegetable broth. Simmer for about 30 minutes or until the black-eyed peas are tender. Add salt and pepper to taste.
4. In the meantime, cook the rice according to the package (I used creole seasoning to spice it up) and blanch kale in boiling water for 1-2 minutes, then immediately transfer to an ice water bath. Drain kale and toss with vinegar, salt and pepper.
5. Plate the dish by putting rice in the center of a bowl, surround it with kale and spoon the black-eyed peas over the rice. If you like more heat, load it up with some hot sauce.