I’m so happy to share this recipe with you. It’s low-fat, gluten-free, high fiber, lots of vitamins, easy to make, very filling, great for fasting, and a wonderful vegetarian meal. This will yield about 8 cups (about 2 quarts), and freezes well. Here we go…..
Here is a picture of what field peas look like. They resemble black eyed peas to me.
Step 1 – Rinse and sort field peas.
Step 2 – Add 10 cups water, cover, and start cooking on high, reducing temp to medium-high, if needed.
Step 3 – Add 1/2 teaspoon black pepper and 2 bay leaves. Stir. Replace cover. Please DO NOT ADD SALT UNTIL BEANS ARE FULLY COOKED. Salt will not allow enough moisture in your bean, resulting in a hard bean. Once beans are done later, you can add 2-3 teaspoons salt.
Step 4 – Cut into bite size pieces, 1 cup yellow or white or sweet onion, 1 cup of carrots, 1 cup of celery, 3/4 cup curly leaf or flat leaf parsley, and 1/2 cup green onions. (So, basically you are making your own vegetable stock for your soup). ♡
Step 5 – After beans have cooked for 30 minutes, add vegetables, stir, cover, and cook for 30 minutes more. (Bean package stated 1.5 hours of cooking time, but because beans were covered and boiling on high heat, they cooked quickly). If your beans are tender, THEN you can add 2 teaspoons salt, if they’re not tender yet, please wait until they’re tender. (Never add salt to beans until they’re done, because the salt won’t allow the moisture to get into the bean, resulting in a hard bean).
Step 6 – Once beans are ready, remove from heat, let cool a few minutes, uncovered, and enjoy stew by itself, with rice or pasta, or your favorite bread. I topped mine with cilantro, and a few drops of lemon juice, and you can also try it topped with parsley and lemon/lime. Have a great meal, and a blessed day! 🙂