Black Eyed Peas, Okra And Sweet Potato Gumbo - cooking recipe

Ingredients

7 oz black-eyed peas, soaked in water overnight, drained
2 tsp olive oil
1 None Spanish onion, coarsely chopped
3 cloves garlic, minced
1 tsp dried thyme
2 tsp dried oregano
3 tsp ground fennel
1 tsp cayenne pepper
1 lb okra
1 1/4 lb sweet potato, coarsely chopped
2 (15 oz) cans crushed tomatoes
10.5 oz white long-grain rice
1 (15 oz) can baby corn, rinsed, drained

Preparation

Rinse black-eyed peas under cold water then drain. Place in medium saucepan of boiling water. Return to a boil then reduce heat and simmer for 30 mins, or until just tender. Drain.
Heat oil in a large saucepan over medium heat. Cook onion and garlic, stirring, until onion softens. Add dried herbs and spices. Cook, stirring, until fragrant. Add black-eyed peas, okra, sweet potato, tomatoes and 3/4 cup water. Bring to a boil then reduce heat and simmer for 30 mins, or until vegetables are tender.
Meanwhile, cook rice in a medium saucepan of boiling water until just tender. Drain.
Stir corn into gumbo and heat until warmed through. Serve gumbo with rice.