1 11 ounce container Blackeyed Peas
12 Puff Pastry Cups premade
2 tablespoons Extra Virgin Olive Oil
1 medium Sweet Onion diced small
2 cloves Organic Garlic Roasted and minced
1 cup Organic Carrots peeled and diced
1 28 ounce can Whole Peeled Tomatoes
1/2 cup Cooking Sherry
1 cup Baby Dutch Yellow® Potatoes (DYP's) diced small
Chicken Broth as needed
1 cup Organic Zucchini diced small
1 cup Yellow Crookneck Squash diced small
Garden Herb with Sea Salt
Organic Grinders Rainbow Peppercorn
2 tablespoons Ground Cumin
4 ounces Unsalted Butter
Prepare the blackeyed peas and the puff pastry per the package instructions.
In a large pot over a high flame, heat the oil and caramelize the onion.
Add the garlic and cook until aromatic, about 30 seconds.
Next add the carrots and cook until tender and slightly caramelized.
Add the tomatoes to the pot, breaking them up with your fingers and add the sherry.
Bring to a boil and then simmer until somewhat reduced and thickened.
Next add the potatoes.
You will probably need to add some chicken broth to thin the stew.
Cook until the potatoes are tender, then add the blackeyed peas and the remaining ingredients (except the butter) and cook until heated thoroughly.
Adjust the seasoning and add a bit more chicken broth if the stew is too thick.
Add the butter and stir until melted.
To serve, place a pastry cup on a small plate and fill with the stew.
Control the spiciness of the stew by the amount of Salsa Casera that you use. I like it with a kick so I add more salsa.