Italian-style Vegetables Avg Rating:  5star.gif Reviews (1)

Servings:  4

Ingredients:

Italian-style Vege Ingredients
  • Black-eyed peas 1/2 cup
  • Water 1½ cups
 
  • Olive oil 3 Tbsp
  • Mushroom, sliced 2.5 oz.
  • Onion, yellow 1/2 medium
  • Garlic 2-3 cloves
  • Tomato 2 medium
or 1/2, 14.5 oz can diced
  • Carrot 1 medium
  • Green beans, frozen 1/2 bag, 8 oz.
  • Italian Seasoning 1 tsp
  • Salt 1/2 tsp or to taste
  • Pepper 1/4 tsp or to taste
  • Marinara sauce 2 Tbsp (optional)
    Reverse Columns

Directions:

  1. Wash the beans. Rinse in a strainer.
  2. Put the beans and the water in a pressure cooker. Heat until the pressure weight begins to dance. Lower the heat (3) and let it cook for about 10 minutes. Then release the pressure.
  3. In a large stainless steel pan fry, heat up the olive oil. Add in the mushrooms with half the salt (1/4 tsp), cover and cook at a medium low heat (3) until very wet, about 5 minutes. Remove the cover and continue to sauté until they are browned and dry.
  4. Add in the onions and sauté until translucent. Add in the garlic and cook for another minute.
  5. Add in the tomato with its liquid. Add in the remaining vegetables, drained black-eyed peas and spices. Cover and steam until done. Add a little water from the pressure cooker, if needed, to keep the pan from going dry. In the end, all the water should be boiled off.

Notes:
Serve with creamy polenta and Artisan bread.

If using fresh tomatoes, adding a little marinara sauce helps to create a little tomato broth. Otherwise, if using the canned tomatoes, the juice from the can may be enough and the marinara sauce is then optional.

Italian-style Vege Meal


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