Black Eyed Peas with Rice

Scale

3 tablespoons vegetable stock

1 yellow onion, finely chopped

2 stick celery, diced

4 cloves garlic, minced

1 green bell pepper

2 sprigs fresh thyme

2 bay leaves

Sprinkle of red pepper flakes

1, 15oz can black eyed peas, rinsed and drained

1/4 cup white wine

3/4 cup vegetable stock

Pinch smoked paprika

1/2 cup frozen green peas

1–2 teaspoons best quality balsamic vinegar

Juice of half a lemon

Top with fresh thyme, parsley, dill and lemon zest

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Heat the 3 tablespoons vegetable stock in a large pan or Dutch oven. Add the onion and cook in the stock until soft.
Add the celery, green bell pepper, garlic, thyme, bay leaves and red pepper flakes. Add the drained, rinsed black eyed peas and white wine. Stir well and allow everything to bubble away and cook together for a 2-3 minutes or until most of the liquid has evaporated.
Add the stock and smoked paprika. Bring to the boil then turn down to a simmer. Partially cover the pot.
Cook for about 10 – 15 minutes or until the vegetables are cooked but not mushy.
Remove from heat, add the green peas, they will cook in the heat of the liquid. TASTE pour in the juice of half a lemon and the balsamic vinegar. Taste again and add more lemon or vinegar if desired.
Serve topped with fresh thyme, parsley, dill and lemon zest.

Find it online: https://marycallan.com/black-eyed-peas-with-rice/