Black-Eyed Pea Stew
Black-Eyed Pea Stew
Rating: (1 rated)
Recipe Yield: Serves 6 to 8
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.

In we have selected the most viewed recipes from category - uncategorized . Enjoy the best recipes specially selected for you! Black-Eyed Pea Stew is the right choice that will satisfy all your claims.
Rate for this recipe