Black-Eyed Pea and Squash Stew with Mushrooms
- 3 tablespoons olive oil
- 2 cups minced onion
- 2 tablespoons minced or crushed garlic
- 2 tablespoons minced fresh ginger
- 2 tablespoons dry mustard
- 1/2 teaspoon cinnamon
- 1 pound button mushrooms, stemmed and thickly sliced
- 10 medium-sized fresh shiitake mushrooms, stemmed and thinly sliced
- 1 teaspoon salt
- 2 cups fresh (or frozen and defrosted) black-eyed peas
- 1 medium-sized (2-pound) butternut squash, peeled, seeded, and cut into small dice (about 5 cups)
- 4 cups vegetable broth
- 1/3 cup dry sherry or vermouth (optional)
- 1 tablespoon fresh lemon juice (or more, to taste)
- 1 tablespoon cider vinegar (or more, to taste)
- Freshly ground black pepper to taste
- Finely minced flat leaf parsley to taste
- Place a medium-sized skillet over medium heat and heat for one minute. Add the olive oil and swirl to coat the pan. Add the onion, and saute 2 to 3 minutes, or until translucent. Stir in the garlic, ginger, mustard, cinnamon, mushrooms, and salt, and cook uncovered for about 5 to 8 minutes, or until the mushrooms are tender. Transfer the mixture to the slow cooker.
- Add the black-eyed peas, squash, broth, and vermouth (if using) to the slow cooker, stirring to completely combine everything. Cook on low for 5 to 7 hours, or on high for up to 3 hours.
- Just before serving, stir in the lemon juice and vinegar, and season with black pepper. Serve topped with minced parsley.
Per serving: 330 kcal cal., 11 g fat (2 g sat. fat), 49 g carb., 10 g fiber, 7 g sugar, 11 g pro., 127 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet