This is Yummy

I made this dish last night and am really enjoying it! I think it's the hickory-smoke barbecue sauce that makes it so good. But you could use whatever's your fave. Next time, I'll double the recipe. It calls for canned beans, but I only found dried so cooked them all up at once and froze the rest for next time. Also, here in Canada it seems they are called Black-eyed Beans, not peas.

Black-Eyed Pea BBQ Stew (serves 4-6)

1/2 cup water
1 small rutabaga, cut up
2 celery stalks, diced
1 carrot, diced
pinch sea salt
2 (15 oz) cans black-eyed peas, drained and rinsed
1/2 barbecue sauce. (I used hickory flavour, our favourite.)
1 cup frozen green peas
Sea salt and black pepper, to taste

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