Black-Eyed Pea Stew With Rice
photo by dicentra
- Ready In:
- 1hr 52mins
- Ingredients:
- 17
- Yields:
-
10 cups
ingredients
- 2 lbs boneless pork loin chops, cut into cubes
- 2 tablespoons olive oil, divided
- 1 large onion, chopped
- 4 celery ribs, chopped
- 1 large red bell pepper, seeded and finely chopped
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1⁄2 teaspoon dried thyme
- 3 (15 ounce) cans black-eyed peas, rinsed & drained
- 1 (32 ounce) container chicken broth
- 1 bay leaf
- 1 (28 ounce) can crushed tomatoes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon hot sauce
- 1⁄4 teaspoon ground red pepper
- hot cooked rice
directions
- Saute pork in 1 tablespoon hot oil in a Dutch oven over medium-high heat 8-10 minutes. Remove pork and set aside.
- Add remaining 1 tablespoon oil to Dutch oven. Sauté onion and next 4 ingredients in hot oil 5 minutes. Stir in oregano and thyme, cook, stirring often, 2 minutes.
- Add peas, broth and bay leaf, bring to a boil, cover, reduce heat, simmer stirring occasionally 45 minutes.
- Stir in tomatoes, simmer, stirring occasionally, 20 minutes. Stir in reserved pork, salt and next 3 ingredients. Remove and discard bay leaf. Serve over rice.
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