Ingredients
2 to 3 tablespoons extra virgin olive oil
1 large onion, chopped
4 to 5 cloves garlic, crushed
2 tablespoons ground cumin
1/2 to 1 teaspoon crushed red chili flakes
1/2 teaspoon freshly ground black pepper
2 cups dry black-eyed peas
8 to 10 cup water
3 to 4 carrots, peeled and sliced
1 large red bell pepper, seeded and diced
3 cups (or so) broccoli florets
3 teaspoons sea salt or Herbamare
Instructions
In a large (8 quart) stock pot heat the olive oil over medium heat. Add onion and saute for 6 to 7 minutes or until very soft. Add garlic and spices. Saute a minute more.
Then add beans and water, cover and bring to a boil. Then reduce heat to a simmer and cook for 25 minutes. Add carrots and cook for about 10 to 15 more minutes. Add red pepper and broccoli and simmer until vegetables are tender and beans are cooked, about 45 minutes total cooking time.
Add salt to taste and remove from heat. We like to sprinkle extra chili flakes on top of our bowls for an added kick!
