Black-Eyed Pea Stew With Rice

Total Time
1hr 52mins
Prep 30 mins
Cook 1 hr 22 mins

This is a variation of Hopping John. It's usually a New Years Day item around our house, as the Black-eyed peas, are for good luck.And it also contains rice, which is for abundance, and pork, which is for the future.

Ingredients Nutrition

Directions

  1. Saute pork in 1 tablespoon hot oil in a Dutch oven over medium-high heat 8-10 minutes. Remove pork and set aside.
  2. 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.
  3. Add peas, broth and bay leaf, bring to a boil, cover, reduce heat, simmer stirring occasionally 45 minutes.
  4. 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.
Most Helpful

This is great! What a wonderful fall stew. Very filling and tasty. I only used 2 cans of black eyed peas. I froze the leftovers (without the rice - frozen seperately) and will have this for lunches or quick dinners this fall.

dicentra September 18, 2007