Black Eyed Pea Stew With Rice Recipes

HOPPIN' JOHN

Steps:

• Soak black-eyed peas in cool water for at least 6 hours. Rinse before using.
• Heat butter in a large pot over medium-high heat. Add onion, garlic, green pepper, and celery and stir. Cook for 3 to 4 minutes. Stir in soaked beans, then add chicken broth, ham hock, salt & pepper, and cayenne to taste. Bring to a boil, then reduce heat and cover the pot for 30 minutes.
• After 30 minutes, check the liquid level; if it's too soupy, cook with the lid off for another 15 minutes or so. If it's too thick, splash in a little more broth. Stir in vinegar, then taste for seasonings. Add more spice if needed.
• Serve over white or brown rice, making sure to get plenty of the cooking liquid spooned over the top. Or, you may mix the bean mixture with the rice before serving.
• Variations: Add red bell pepper, canned diced tomatoes, diced jalapenos, diced ham (instead of ham hocks), or sliced bacon (instead of ham hocks). Stir in torn-up kale when 5 minutes of cooking time remain. You can also use canned, drained black-eyed peas if preferred. Just use diced ham instead of ham hock and a little less broth, as peas won't need to cook as long.

BLACK-EYED PEAS AND RICE

Steps:

• Place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
• Heat olive oil in a pot over medium heat; cook and stir ham until browned, about 5 minutes. Add onion, green bell pepper, and garlic; saute until onion is tender, about 10 minutes. Add black-eyed peas, water, bay leaves, paprika, salt, and black pepper; cover pot with a lid and simmer until peas are tender, 40 to 50 minutes.
• Remove bay leaves from black-eyed peas mixture and stir in rice. Simmer until all the liquid is evaporated, 5 to 10 more minutes.

BLACK-EYED PEAS STEW AND RICE (PALO A PIQUE)

Steps:

• Wash and drain the beans.
• Pour the peas in 1 quart of water and cook to boil, then simmer for 1 hour---the water must always remain at least 1/2-inch above the beans, if this level drops, refill, stirring every 10 to 15 so they can't stick to the bottom of the pan.
• Meanwhile, put all condiments together (onion, peppers, cilantro, and garlic cloves) in a frying pan and saute in the oil until they soften or blanche.
• Unite the meat and condiments and keep cooking until it browns, then add the ketchup, wine, and 1 cup of water, boiling and simmering for about 5 minutes.
• Turn off and save.
• After simmering the peas for 1 hour, add the condiments and the meat, salt and pepper.
• Boil another 1/2 hour or at least until the beans soften if they haven't already done so. Don't let the peas dry, always keep them covered with water.
• Add the rice and cook 15 minutes longer and Serve hot.