Black-Eyed Pea Stew with TomaRashi Crumble
3 tablespoons olive oil
1 medium yellow onion, chopped
1 ½ pounds Italian sausage, bulk ground or with casings removed
1 teaspoon cumin
1 teaspoon chili powder
2 large garlic cloves, minced
One (14.5-ounce) can crushed or diced tomatoes
4 cups chicken stock
1 pound dried black-eyed peas
3 cups water, plus more as needed
½ teaspoon salt
¼ teaspoon freshly ground pepper
12 ounces Point Reyes Toma, shredded
Heat oven to 375 degrees.
In a stock pot over medium-high heat, warm the oil. Add the onion and cook, stirring occasionally, until softened, 3 to 4 minutes.
Add the sausage, spices and garlic and cook for 5 minutes more, stirring often so that the onions and garlic don't brown. Add tomatoes, and stir to combine.
Add the stock, black-eyed peas, water, salt & pepper. Increase the heat and bring to a boil. Reduce heat until stew is at a simmer. Cover partially and cook, stirring occasionally, until peas are tender, about 2 - 2 ½ hours. Add more water, as needed, If stew needs more liquid as it cooks.
While stew is cooking, make the TomaRashi Crumble. Line a sheet pan with parchment paper and spray with non-stick spray. Spread cheese evenly onto sheet pan. It should be lacy in appearance with gaps where parchment is visible. Bake until golden brown, about 10 minutes. Cool completely, crumble and set aside.
When stew is cooked, taste and adjust seasonings, as desired. Serve hot topped with TomaRashi Crumble, cilantro and sour cream.
* Note: Feel free to substitute canned black-eyed peas. Just reduce the chicken stock to 2 cups, since you won't have the beans soaking up liquid as they cook.
If you like it spicier, add in some cayenne or chipotle peppers.