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black-eyed peas olive oil Spanish onion garlic thyme oregano ground fennel cayenne pepper okra sweet potato tomatoes rice baby corn
Viewed: 85 - Published at: 7 years agoIngredients
- 7 oz black-eyed peas, soaked in water overnight, drained
- 2 tsp olive oil
- 1 None Spanish onion, coarsely chopped
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 2 tsp dried oregano
- 3 tsp ground fennel
- 1 tsp cayenne pepper
- 1 lb okra
- 1 1/4 lb sweet potato, coarsely chopped
- 2 (15 oz) cans crushed tomatoes
- 10.5 oz white long-grain rice
- 1 (15 oz) can baby corn, rinsed, drained
Method
- Rinse black-eyed peas under cold water then drain. Place in medium saucepan of boiling water. Return to a boil then reduce heat and simmer for 30 mins, or until just tender. Drain.
- Heat oil in a large saucepan over medium heat. Cook onion and garlic, stirring, until onion softens. Add dried herbs and spices. Cook, stirring, until fragrant. Add black-eyed peas, okra, sweet potato, tomatoes and 3/4 cup water. Bring to a boil then reduce heat and simmer for 30 mins, or until vegetables are tender.
- Meanwhile, cook rice in a medium saucepan of boiling water until just tender. Drain.
- Stir corn into gumbo and heat until warmed through. Serve gumbo with rice.
