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 Some left-over baked ham and dried or fresh black-eyed peas make a year-'round dish that is certain to become a favorite |
 Saute onions in olive oil... |
 ...mince a couple cloves of garlic... |
 ...ready a couple of bay leave, some fresh thyme, a few cloves and a few cardomom seeds... |
 ...everything is in the pot - except the garlic & the stock... |
 ...add some stock & some water and simmer to reduce. That's it! |
 Country Ham & Black-Eyed Pea Stew...and some cornbread... |
 Old Glory & The Flag of Michigan |
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Black-eyed peas are NOT just a Southern New Year's Day tradition. Paired with Jalapeno Maple Bacon Cornbread you can celebrate all year long. Nutrition runs amock in this massively-tasty stew. You can simmer this for a couple hours, but it is also a great slow-cook / crockpot dish.
This is a pretty well-liked and common food south of the M-D line and another gastronomic legacy of the Creole-Soul kitchens.
Thanks to my mom and Chef Emeril for the initial inspiration in 2005. I've added a couple of ingredients that I feel enhance not only the flavor, but the aroma of this dish.
Ingredientes
- 3 Tbs olive oil
- 1 lg onion, sliced or chopped
- 2 Tbs garlic, minced
- 3 bay leaves, whole
- 4 whole cloves
- 1/8 tsp cardomom seeds (not the pods), green not black
- 2 sprig thyme
- 12-14 oz chopped country ham (that is a smoked and cooked ham - this dish is perfect vehicle for left-over ham - as long as it didn't come out of a can)
- 24 oz fresh black-eyed peas
- 1 qt. chick stock (or broth)
- water to cover
- sea salt and pepper
Direcciones
- Rinse the fresh black-eyed peas in cold water, let them soak for 15 minutes, change the water and soak in cold water until ready to cook. If using dried peas, soak over night with at least 2 changes of water
- Bring the olive oil to shimmering in a stockpot, med-high heat.
- Add the onion and saute for 2 minutes
- Add the garlic, thyme, bay leaves, cloves, cardomom and ham and stir for 1 minute to coat
- Add the drained black-eyed peas and add to the pot
- Add the stock and water to cover and give a few turns with the spoon
- Crank on about 1/2 tsp black pepper (or to taste)
- bring to a boil, then reduce the heat to med-low and simmer for 25 minutes partially covered
- Uncover the pot and cook another 25 minutes
- Add the salt to taste - easy - remember the ham may be salty, so taste before salting.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 10 servings | |
| Calories 95 | |
| Calories from Fat 57 | 60% |
| Total Fat 6.42g | 8% |
| Saturated Fat 1.21g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 452mg | 19% |
| Potassium 133mg | 4% |
| Total Carbs 2.47g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.6g | 0% |
| Protein 6.73g | 11% |
Menus and Pairings
Va Bien Con: Jalapeno Maple Bacon Cornbread
Comentarios
06 de Febrero de 2012Cindy - Post it! Did you see the limpa photos? I'm having jalapeno jack cheese on limpa tonight,,,
05 de Febrero de 2012I DO love Black-Eyed Peas...alas, I made Frijoles Borrachos with my left over ham bone and pieces this week. Guess I should post it... Happy Super Bowl Day!
