Black Eyed Pea Stew

Click here for a larger picture of Black Eyed Pea Stew
6 Servings
Black-Eyed Peas American-South
Slow cook Saute Peas Ham hock Sausage Onion Jalapeno Peppers Garlic Stock Cayenne Vegetables Soup Side Dish Main Dish American-South Black-Eyed Peas Dinner Winter Savory

1 large hock, ham shank, or ham bone
2 tablespoons etable oil
1 pound smoked sage, hot sausage, andouille, bacon, ham, or other smoked pork
1 large yellow on, chopped
1 large en bell pepper, chopped
1 or 2 apeno peppers, finely chopped (optional)
2 tablespoons tablespoons lic, minced
1 teaspoon t,
1/2 teaspoon freshly ground ck pepper,
1/4 teaspoon enne
2 leaves
1 pound dried ck-eyed peas, rinsed and picked over
2 quarts ham stock, or cken stock, or low-sodium chicken broth, or water
1/2 cup fresh flat-leaf sley chopped

Wash peas, spread out on towel and check for derbies (you don't have to soak the peas). With a sharp knife, score the skin and fat on the ham hocks with 1/4-inch-deep slashes. Heat the oil in a large heavy stockpot over medium-high heat. Saute the onions, bell peppers and jalapeno peppers, stirring often, until softened, about 4 minutes. Add the ham hocks, garlic, salt, black pepper, cayenne, and bay leaves. Cook, stirring often, for 2 minutes. Add the black-eyed peas and stock. Bring to boil over high heat. Reduce the heat and bring down to a medium simmer, cooking uncovered for about 15 minutes. In the meantime, slice the sausage into 1/2" pieces and brown in a heavy skillet. (If using bacon, don't cook it until it's crisp.) Add sausage to the beans, continue a medium simmer, uncovered, stirring occasionally, for about 45 to 60 minutes more, or until the peas are creamy and tender (skim off any foam that forms on the surface). Add additional stock if necessary. Remove the bay leaves and discard. Cut the meat from the ham hocks, discarding the skin and bones. Return the meat to the pot, stir in the parsley and heat through, about 5 minutes. Check seasonings. Serve with cooked long-grain white rice, corn bread or corn muffins. May be served over rice as a main course, as a side dish, or thinned with ham or chicken stock and served as a soup, as desired. Yield: 6 to 8 servings


VIEW THE RECEIPT