Spicy Black-Eyed Peas over Corn Bread

Spicy Black-Eyed Peas over Corn Bread (from A Little Bit Crunch A Little Bit Rock and Roll)

extra virgin olive oil

1 or 2 large shallots, diced

5 cloves garlic, minced

1-2 Tablespoons crushed red pepper

leaves from 1 bunch of thyme or a couple of pinches of dried thyme

2 bay leaves

1 bag of dried black-eyed peas, rinsed and soaked overnight

about 2 quarts organic low sodium vegetable stock

28 ounce can diced tomatoes, undrained

2 carrots, peeled and chopped

3 Tablespoons tomato paste

salt and pepper to taste

In a large pot heat the olive oil and add the shallot and a pinch of salt.  

Cook until translucent. 

Add the garlic, red pepper flakes, thyme and bay leaves and cook for another minute.  

Add the black-eyed peas, broth, tomatoes, carrots, tomato paste, salt and pepper.  

Add a glug of olive oil and bring to a boil, reduce heat to low and partially cover with a lid for a few hours- until beans are tender.  

Add more broth if needed, but you want this to be the consistency of a thick stew.  If the beans are two liquidy, remove the lid to allow some of the liquid to evaporate.

Serve over crumbled corn bread.

Top with pepper jack cheese.  (optional)