Ingredients with Measurements:
- 1 pound dried green peas
- 1 pound ham hock or ham bone
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups water
Special equipment needed:
- Large pot with lid
- Wooden spoon
- Ladle
Step-by-step instructions:
1. Rinse the dried peas in a colander and remove any debris or stones.
2. In a large pot, add the peas, ham hock or bone, chopped onion, minced garlic, bay leaves, dried thyme, salt, black pepper, and water.
3. Bring the mixture to a boil over high heat.
4. Reduce the heat to low and simmer, covered, for 2 to 3 hours or until the peas are tender and the ham is falling off the bone.
5. Remove the ham hock or bone from the pot and discard any fat or skin.
6. Use a ladle to remove any excess fat from the surface of the stew.
7. Use a wooden spoon to mash some of the peas against the side of the pot to thicken the stew.
8. Remove the bay leaves and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 2 to 3 hours
Temperature:
Simmer over low heat
Serving size:
6 servings
Nutritional information:
Calories: 350
Fat: 8g
Carbohydrates: 43g
Protein: 28g
Sodium: 1150mg
Fiber: 15g
Sugar: 7g
Substitutions for ingredients:
- Dried yellow peas or split peas can be used instead of green peas.
- Smoked turkey leg or bacon can be used instead of ham hock or bone.
- Fresh thyme can be used instead of dried thyme.
Variations:
- Add diced carrots, celery, or potatoes to the stew for extra flavor and nutrition.
- Use vegetable broth instead of water for a vegetarian version of the stew.
- Add a splash of vinegar or lemon juice to the stew for a tangy flavor.
Tips and tricks:
- Soak the dried peas overnight in water to reduce the cooking time.
- Use a slow cooker to make the stew for a hands-off approach.
- Serve the stew with crusty bread or cornbread for a hearty meal.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat the stew in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the stew in bowls with a sprinkle of chopped parsley or scallions on top.
Garnishes:
Chopped parsley or scallions
Pairings:
Cornbread, biscuits, or dinner rolls
Suggested side dishes:
Roasted vegetables, coleslaw, or a green salad
Troubleshooting advice:
- If the stew is too thick, add more water or broth to thin it out.
- If the peas are not tender enough, continue cooking until they are soft.
Food safety advice:
- Make sure the ham hock or bone is fully cooked before adding it to the stew.
- Store leftover stew in the refrigerator within 2 hours of cooking.
Food history:
Stewed peas and ham is a traditional dish in Southern cuisine, dating back to the colonial era. It was a popular dish among farmers and slaves because it was easy to make and used inexpensive ingredients.
Flavor profiles:
Savory, smoky, and hearty
Serving suggestions:
Serve the stew as a main dish for lunch or dinner.
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