Black-Eyed Pea BBQ Stew
From Blissful Bites
• ½ cup filtered water
• 1 cup rutabaga, small cubes
• 2 celery stalks, diced
• 1 carrot, diced
• Pinch sea salt
• 2 (15-ounce) cans of black-eyed peas, drained and rinsed
• ½ cup barbecue sauce
• 1 cup frozen green peas
• Sea salt and black pepper, to taste
In a skillet with lid, simmer veggies with a pinch of sea salt and ½ cup water until just tender.
Add the black-eyed peas and barbecue sauce to a pot and simmer, covered, for about five minutes.
Add water as necessary if it starts to stick, and stir occasionally.