Black-Eyed Pea Stew

Name: Black-Eyed Pea Stew
Ingredients: 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

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www.thekitchn.com

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Servings: 7

Author : Nancie McDermott

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Ingredients

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3 tablespoons vegetable oil or lard1 1/2 cups chopped onions1 1/4 pounds smoked ham hocks or hot Italian sausage2 teaspoons chopped garlic1 (14-ounce) can crushed or diced tomatoes1 quart chicken stock1 pound dried black-eyed peas1/2 teaspoon salt1/4 teaspoon freshly ground pepper

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Instructions

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Step 1

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.

Step 2

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.

Step 3

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.