Black Eyed Pea Gumbo


Prep Time

15 minutes

Prep Notes

Soak 2 cups black eyed peas for 12 - 24 hours.

1. In a large bowl put 2 cups of dried black eyed peas and cover with 4 - 5 cups of filtered water.

2. Add 2 tablespoons of kefir, whey, raw apple cider vinegar Or lemon juice.

3. After 12 - 24 hours rinse well and begin your gumbo.

Cooking Time

20 - 30 minutes

Yields

serves 4-6

Ingredients

2 cups dried black eyed peas

2 tablespoon of healthy fat of choice - olive oil, ghee, lard, tallow etc.

1/2 onion sliced

2 celery stalks sliced

3 garlic cloves minced

1 24 ounce can high quality peeled whole tomatoes

1 cup homemade meat stock or bone broth

2 teaspoons unrefined salt

1 teaspoon basil

2 teaspoon sage

1/4 teaspoon black pepper

1/2 pound country style pork ribs cut into 2 inch pieces

Directions

1. Saute onions, celery and garlic for 5 minutes.

2. Add remaining ingredients - tomatoes, meat stock, salt, basil, sage, pepper and pork.

3. Bring to a boil and simmer for 20 - 30 minutes.

4. Stir occasionally and break up the tomatoes.

5. Serve over rice, quinoa, kasha or cauliflower rice.

Notes

  • If you forgot to soak the black eyed peas it is ok just do it next time. 
  • Or soak them as long as you can the day you want to make this dish.
  • Any bit of time will help with the digestibility of the peas.

Credit

Adapted from Kristen's slow cooker recipe

www.joyful-jane.com/black-eyed-pea-gumbo