Black-Eyed Pea Stew
Black-Eyed Pea Stew
Rating: (1 rated)
Recipe Yield: Serves 6 to 8
Preparation
3 tablespoons vegetable oil or lard
1 1/2 cups chopped onions
1 1/4 pounds smoked ham hocks or hot Italian sausage
2 teaspoons chopped garlic
1 (14-ounce) can crushed or diced tomatoes
1 quart chicken stock
1 pound dried black-eyed peas
1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

In a large Dutch oven or stockpot, heat the vegetable oil over medium-high heat until a bit of onion sizzles at once. Add the onions and cook until they are fragrant, 3 to 4 minutes. Add the ham hocks and garlic, turn the heat to medium, and cook for 5 minutes more, stirring often so the onions soften and wilt without much browning.

Add the tomatoes and cook, stirring often, for 5 minutes more. Add the stock, black-eyed peas, and 3 cups water. Increase the heat to bring everything to a boil, and stir well. Add the salt and pepper and adjust the heat to maintain a lively simmer.

Cover partially and cook, stirring now and then, until the peas are tender, about 2 hours. Remove the ham hocks and set them out on a plate until they are cool enough to handle. Remove the meat, chop it finely, and return it to the pot. Stir well. Serve the stew hot or warm.

Recipe Notes

  • Use cooked canned or frozen black-eyed peas instead of dried peas for this stew. One pound dried beans equals about 6 cups cooked beans.
  • For canned beans, rinse them gently but well before adding to the pot in step 2. For frozen, add them directly to the pot in step 2; no need to thaw them first. Reduce the cooking time to about 45 minutes and then continue with the recipe.

Reprinted with permission from Southern Soups & Stews: More Than 75 Recipes from Burgoo and Gumbo to Etouffée and Fricassee by Nancie McDermott, copyright (c) 2015. Published by Chronicle Books.

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