Ingredients with Measurements:
- 1 lb dried black-eyed peas
- 2 ham hocks
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 stalks celery, chopped
- 2 carrots, chopped
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 6 cups chicken broth
- 1 can diced tomatoes, drained
- 1 tbsp olive oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Rinse the black-eyed peas and soak them overnight in a large bowl of water.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ham hocks and cook until browned on all sides, about 5 minutes.
3. Add the onion, garlic, celery, and carrots to the pot. Cook until the vegetables are softened, about 5 minutes.
4. Add the bay leaf, thyme, smoked paprika, salt, and black pepper to the pot. Stir to combine.
5. Drain the soaked black-eyed peas and add them to the pot. Pour in the chicken broth and diced tomatoes.
6. Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 1 1/2 to 2 hours, or until the black-eyed peas are tender and the ham hocks are falling off the bone.
7. Remove the ham hocks from the pot and shred the meat. Discard the bones and return the meat to the pot.
8. Serve the stew hot, garnished with chopped fresh parsley or cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 2 hours
Temperature:
- Simmer on low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 340
- Fat: 9g
- Carbohydrates: 39g
- Protein: 27g
Substitutions for ingredients:
- You can use smoked turkey legs instead of ham hocks for a healthier option.
- You can use vegetable broth instead of chicken broth for a vegetarian option.
Variations:
- Add chopped kale or collard greens to the stew for extra nutrition.
- Add a can of drained and rinsed black beans for extra protein.
- Add a splash of hot sauce or Worcestershire sauce for extra flavor.
Tips and tricks:
- Soaking the black-eyed peas overnight will help them cook faster and more evenly.
- You can make this stew in a slow cooker instead of on the stove. Cook on low for 6-8 hours or on high for 3-4 hours.
Storage instructions:
- Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot on the stove over medium-low heat until heated through.
Presentation ideas:
- Serve the stew in individual bowls with a dollop of sour cream or Greek yogurt on top.
Garnishes:
- Chopped fresh parsley or cilantro
Pairings:
- Cornbread or crusty bread
Suggested side dishes:
- Roasted sweet potatoes or butternut squash
- Steamed green beans or broccoli
Troubleshooting advice:
- If the stew is too thick, add more chicken broth or water to thin it out.
- If the stew is too thin, simmer it uncovered for a few more minutes to thicken it up.
Food safety advice:
- Make sure the ham hocks are cooked to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Black-eyed peas are a traditional Southern food that are said to bring good luck when eaten on New Year's Day.
Flavor profiles:
- Smoky, savory, and slightly spicy
Serving suggestions:
- Serve the stew hot with a side of cornbread or crusty bread.
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