Friday, August 13, 2010

Potaje de Frijol de Carita Con Calabaza y Col (Black Eyed Peas Stewed w/ Vegetables)

This a very simple vegetarian/ vegan friendly black eyed pea stew. I make this when I want something really filling and satisfying but somehow not harsh on the stomach if you know what I mean, like when I want a bean stew that's real hardy and can stand alone as a dish but without all the pork and sausage (which I have nothing against, honestly if you'd like you can boil some Spanish chorizo together with the beans then slice it and add it back to the pot)

For those that want a super filling, heavy, hardy black eyed pea stew with lots of yummy pork products and meat check out my post for "Potaje de Frijol de Carita"


-1 lbs. black eyed peas (soaked over night, drained)
-water (enough to submerge black eyed peas 1 1/2 inches)
-1/4- 1/2 cup extra-virgin olive oil
-1 onion finely chopped
-3 cloves garlic minced
-1 large tomato grated
-1 tablespoon sweet smoked spanish paprika (Pimenton Dulce de la Vera)
-1 lbs. calabaza cut into 1 inch cubes (carribean, banana, butternut, Hubbard, or kabucha squash work well)
-1/2 small head of savoy, nappa, or regular green cabbage, thinly sliced into small strips (this dish is best with savoy cabbage but I only had regular green cabbage on hand)
-salt to taste

(1) Drain black eyed peas that have been soaked over night. Cover with fresh water about 1 1/2 inches, bring to a boil on high and cover to simmer until tender about 40 minutes is what it took for me.
(2) Meanwhile, heat a medium frying pan with olive oil on medium high heat, when oil is hot add onions and sautee until onions are translucent about 5-7 minutes, add garlic and sautee an additional 3 minutes until fragrant, add grated tomato and cook down 5-7 more minutes until tomato looses all it's moisture, quickly add 1 tablespoon of sweet smoked spanish paprika stir 1 minute until fragrant and remove from heat set aside.
While you were preparing the spanish "sofrito" you can prep all your vegetables, here's a picture of everything ready to just add to the pot
(3) When black eyed peas are tender, add the "sofrito" (sauteed contents), and the calabaza. Let boil about 15 minutes until squash is tender,
then add shredded cabbage and cook an additional 5 minutes.
(4) Turn off heat and enjoy :) you can serve it as a vegetable soup with any meal (though it's heavy) or eat it on it's own with rice or bread for a light lunch if you'd like a nice raw salad of tomato, cucumber, maybe avocado served over watercress or any lettuce dressed with olive oil, lime, and salt.
I was inspired to make this when I saw a post in another Spanish blog called "Amarillo Azafran" her post for "Alubias Carillas Con Verdura" (black eyed peas with vegetables) I thought it was a great idea, and I was already familiar with marrying cabbage with calabaza in bean stews (my grandmother/ Tata would always do this for her signature dish "Potaje de Garbanzos" a.k.a. Garbanzo Stew)