Black-Eyed Peas with Stewed Tomatoes
- Level: Easy
- Yield: 4 to 6 servings
- Nutritional Analysis Per Serving: Serving Size 1 of 6 servings Calories 424 Total Fat 16 g Saturated Fat 4 g Carbohydrates 42 g Dietary Fiber 7 g Sugar 20 g Protein 28 g Cholesterol 56 mg Sodium 1482 mg
- Total Time: 1 hr 50 min
- Prep Time: 10 min
- Inactive Time: 1 hr
- Cook Time: 40 min
- 1 pound dried black-eyed peas
- 1 (28-ounce) can whole, peeled tomatoes
- 1/4 cup sugar
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 1 ham hock
- 2 quarts chicken stock or water
- Kosher salt and freshly ground black pepper
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- Place the black-eyed peas in a pot and cover with water by about 2 inches. Bring it to a boil over high heat, then reduce to a simmer for 2 minutes. Remove from heat, cover, and let the peas soak for 1 hour. (Alternatively, soak them in cold water overnight.)
- Meanwhile, drain the tomatoes and save the liquid. Crush the tomatoes by hand into a saucepan, then add the sugar and 1/2 cup of the reserved liquid. Cook over medium-low heat, stirring occasionally and making sure it doesn't burn, until the liquid reduces and the tomatoes thicken, approximately 30 minutes.
- In a large pot over medium heat, warm the olive oil and saut the chopped onion, garlic, and ham hock until the onions become tender, about 5 minutes. Add the soaked peas and the chicken stock, cover, and cook until the peas are soft, about 20 minutes. Add water if you need more liquid. Remove the ham hock, stir in the tomato mixture, season with salt and pepper to taste, and serve.
Transform simple pantry staples into a soul-warming dish bursting with flavorwhip up this hearty Black-Eyed Peas with Stewed Tomatoes tonight and savor every comforting bite!
