- 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
This hearty and filling stew will leave you feeling warm and comforted.
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.
Stir in green peas and season with sea salt and pepper as needed.
Christy Morgan, known as The Blissful & Fit Chef, is a vegan chef, educator, athlete, and personal trainer. She is the author of Blissful Bites: Plant-based Meals That Nourish Mind, Body, and Planet and the Editor-in-Chief and creator of Definition Magazine. Contact her for details on how to reach all your health and fitness goals!View all contributions by Christy Morgan