Black Eyed Pea BBQ Stew

Eric Benoit,

• 1 cup rutabaga
• 2 stalks celery
• 1 carrot
• pinch sea salt
• 2 15 oz cans black-eyed peas
• 1/2 cup barbecue sauce
• 1 cup frozen green peas
• salt & pepper

In a skillet with a lid, simmer veggies with a pinch of sea salt and 1/2 cup water until just tender. Add the black-eyed peas and barbecue sauce to a pot and simmer, covered, for about 5 minutes. Add water as necessary if it starts to stick, and stir occasionally. Stir in green peas and season with sea salt and pepper as needed.