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Blackeyed Pea Stew

Blackeyed Pea Stew comes together with Olive Oil, Bell Peppers, Ancho Chili Powder Or Other Chili Powder, Canned Vegetable Broth, and Mexican Four Cheese Mix. Keep it handy for the next time you cook it.

Ingredients

• 1/4 cup
• 3 cup
• 4 tsp
• 2 1/2 cup
• 1 1/2 cup

Method (preview)

1. 1

   3 cups chopped bell peppers (mix of yellow, orange, and green)

2. 2

   Heat oil in heavy large pot over medium-high heat.

3. 3

   Add bell peppers and onion; saute until soft, about 5 minutes.

4. 4

   Stir in chili powder; saute 1 minute.

5. 5

   Stir in tomatoes with juices, black-eyed peas, and broth.

6. 6

   Bring to simmer.

7. 7

   Reduce heat to medium-low; partially cover and simmer until peas are tender, about 35 minutes.

8. 8

   Season stew to taste with salt and pepper. (Can be made 1 day ahead.

9. 9

   Cool slightly.

10. 10

    Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)

11. 11

    Divide stew among 6 bowls. Top each with 1/4 cup cheese and serve.