Prep 15 mins
Cook 2 hrs
I can't remember where the original for this recipe came from; the original called for a ham hock. As with most stews, its better to refrigerate overnite before serving, but who wants to do that? To compensate for the lack of hog jowl I usually add quite a bit more thyme. Usually at least a second teaspoon towards the end of cooking the peas. Adding a jalapeño when cooking the vegetable can add some kick.
- 16 ounces black-eyed peas
- 4 -6 cups vegetable stock or 4 -6 cups water
- 1 tablespoon vegetable oil
- 2 cups chopped onions
- 1 carrot, peeled and diced
- 4 garlic cloves, smashed and minced
- 1⁄2 teaspoon dried red pepper flakes
- 1⁄2 teaspoon fresh ground black pepper
- 1 teaspoon dried leaf thyme
- 1⁄4 teaspoon dried oregano leaves
- salt and pepper
- Tabasco sauce
- olive oil
- Rinse peas and pick over for bad or discolored peas and small stones; transfer to a medium saucepan. Cover with stock or water and bring to a boil. Reduce heat to a simmer and continue cooking for 5 minutes; set aside.
- In a large stock pot heat vegetable oil over low heat. Add the onion, diced carrot, and garlic. Cook, stirring, until tender, about 6 to 8 minutes.
- Add peas and enough stock or water to cover by 2 inches. Add pepper flakes, black pepper, thyme, and oregano. Bring to a boil; reduce heat to medium and simmer, covered, for about 1 hour. Uncover and cook for 30 to 45 minutes longer, or until peas are tender - the longer you cook them, the better they will be. Add more wateror stock as needed to keep them moist.
- Serve with olive oil, Tobasco, hot baked cornbread and a tossed salad or steamed collards.