Black Eyed Peas, Okra And Sweet Potato Gumbo

• 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

1. 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.
2. 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.
3. Meanwhile, cook rice in a medium saucepan of boiling water until just tender. Drain.
4. Stir corn into gumbo and heat until warmed through. Serve gumbo with rice.

blackeyed peas, olive oil, spanish onion, garlic, thyme, oregano, ground fennel, cayenne pepper, okra, sweet potato, tomatoes, rice, baby corn

Taken from recipes-plus.com/api/v2.0/recipes/34161 (may not work)