Black-Eyed Pea Stew

Name: Black-Eyed Pea Stew
Prep time: 25 min
Cook time: 2 h 20 min
Total time: 2 h 45 min
Yield: 6 to 8 servings
Ingredients: 3 tablespoons vegetable oil or lard; 1 1/2 cups chopped onions; 1 1/4 pounds smoked ham hocks or hot Italian sausage links; 2 teaspoons chopped garlic; One (14.5-ounce) can crushed or diced tomatoes; 1 quart store-bought or homemade chicken stock; 1 pound dried black-eyed peas*; 3 cups cold water; 1/4 to 1/2 teaspoon salt; 1/4 teaspoon freshly ground pepper

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Prep Time
25 mins
Cook Time
2 hrs 25 mins
Total Time
2 hrs 45 mins
Servings
6 to 8 servings
Calories
518 kcal
Course
Main Course
Cuisine
American

Black-Eyed Pea Stew

Iris Warren

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This black-eyed pea stew recipe, made extra satisfying with ham or ground sausage, brings good luck to those who consume it on New Year's Day. Or so says Southern tradition. We're quite partial to this version of the classic which never fails to bring us sated appetites.

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Ingredients

Servings

3 tablespoons vegetable oil or lard
1 1/2 cups chopped onions
1 1/4 pounds smoked ham hocks or hot Italian sausage links
2 teaspoons chopped garlic
One (14.5-ounce) can crushed or diced tomatoes
1 quart store-bought or homemade chicken stock
1 pound dried black-eyed peas*
3 cups cold water plus more as needed
1/4 to 1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

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Instructions

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

Notes

There’s some controversy surrounding whether or not to soak black-eyed peas (and other sorts of dried beans and things) prior to cooking. Tradition holds that legumes need to be soaked in cold water to cover for at least overnight. But hurried home cooks have found that simmering legumes, including black-eyed peas, in twice as much water as a recipe requires turns out soups and stews, such as this black-eyed pea stew, that are really quite identical to those in which the beans are first given a time-consuming overnight soak. But without that long lead time. Whew.

Nutrition Information

Show Details

Serving 1portion Calories 518kcal (26%) Carbohydrates 22g (7%) Protein 23g (46%) Fat 38g (58%) Saturated Fat 12g (60%) Monounsaturated Fat 16g Trans Fat 1g Cholesterol 72mg (24%) Sodium 846mg (35%) Fiber 6g (24%) Sugar 4g (8%)

Nutrition Facts

Serving: 6to 8 servings

Amount Per Serving

Calories 518 kcal

% Daily Value*

Serving	1portion
Calories	518kcal	26%
Carbohydrates	22g	7%
Protein	23g	46%
Fat	38g	58%
Saturated Fat	12g	60%
Monounsaturated Fat	16g	80%
Trans Fat	1g	50%
Cholesterol	72mg	24%
Sodium	846mg	35%
Fiber	6g	24%
Sugar	4g	8%