BLACK-EYED****Stewed Black-Eyed Peas with Country Ham - 3 Points

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Very good, as a change - serve it with cornbread.

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  • 8

Ingredients

  • 8 Servings
  • 1 tbsp. EVOO
  • 1/2 cup finely minced onion
  • 1/2 cup chopped celery
  • 1 carrot, diced
  • 1/2 cup chopped red bell pepper
  • 1 leek, halved and chopped
  • 1 tbsp. minced garlic
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 7 - 8 ounces chopped ham from smoked pork hock
  • 8 ounces dried black-eyed peas, soaked in cold water overnight and rinsed well
  • 2 1/2 cups liquid from boiling ham hock
  • Salt and freshly ground black pepper
  • hot sauce to taste

Preparation

Step 1

Boil ham hock in water with a piece of onion, carrot and celery until done. Cool, strain and de-fat broth. Remove meat from hock, discarding fat. Set aside 6 ounces of chopped meat for this recipe and freeze the rest.

In a medium stockpot, heat the olive oil over medium-high heat. When the oil is hot, add the onions, celery, carrot and peppers and cook for 5 - 6 minutes. Stir in the garlic, bay leaves and thyme. Add the black-eyed peas and broth. Bring the liquid up to a boil, partially cover and reduce to a simmer. Simmer the peas for about 35 minutes, uncover and cook an additional 20 to 25 minutes, or until the peas are tender. Add the chopped ham for the last 15 minutes or so. Season the peas with salt and pepper as needed and serve with hot sauce on the side.

N.B. This actually takes about 5 or 6 hours, even with pre-soaked beans - follow directions and once you bring them to the boil, cover the pot and cook for about four hours, until peas are tender but not mushy. If not serving right away, turn off the heat. About 1 hour before serving, add ham and cook over low heat for about an hour with lid slightly ajar to thicken liquid.

NUTRITION:

Calories - 116.5
Fat - 4.1
Sat Fat - .96
Carbs - 10.3
Fibre - 2.4
Protein - 9.8

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