Black-Eyed Pea Stew

Step 1

In a Dutch oven or stock pot over medium-high heat, warm the oil. Add the onions and cook, stirring occasionally, until they're softened and fragrant, 3 to 4 minutes.

Step 2

Add the ham hocks or sausage and garlic, turn the heat down to medium, and cook for 5 minutes more, stirring often so that the onions become tender but not brown.

Step 3

Toss the tomatoes into the pot and cook, stirring often, for 5 minutes more.

Step 4

Add the stock, black-eyed peas, and water. Increase the heat, bring everything to a boil, and stir well. Add the salt and pepper and adjust the heat to maintain a fairly boisterous simmer. Cover partially and gently simmer, stirring now and then, until the peas are tender, 2 to 2 1/2 hours. If it starts to look more oatmeal-like than stew-like, add a little more water.

Step 5

Remove the ham hocks or sausage links and transfer them to a plate until cool enough to handle. Shred the ham or crumble or slice the sausage and return it to the pot and stir well. Serve the stew hot or warm.