Ready in 1 hour 30 minutes
This recipe is from Deborah Madison's cookbook "Vegetarian Cooking for Everyone." It is a great vegetarian take on a southern favorite that almost always calls for pork products. While I am a pork lover, I don't miss it in this very flavorful recipe. To make this dish an entree, serve over cornbread to soak up all the delicious bean liquor from the cooking process.
"This is an excellent recipe, I served it for a quick lunch with some leftover rice and sliced ham-tasted GREAT! The allspice made for an interesting taste, and we loved the chile pepper. This will have to go on the rotation, TY!"
1. Heat the oil and better in a high-walled saucepan or soup pot. Saute onion, pepper, celery, bay leaves, thyme and garlic over medium heat until starting to brown. Add allspice and chile powder and cook until fragrant.
2. Add the peas (husks and skins removed) and water. Bring to a boil and simmer over low heat for 40 minutes, partially uncovered.
3. Taste and add salt to taste (2 tsp are suggested). Cook another 20 minutes until peas are tender but not mushy. Serve with cornbread or rice to absorb the highly flavored broth.