BA'S BLACK-EYED PEA CHILE VERDE
Steps:
- Soak black-eyed peas overnight. Place in a medium bowl and cover with several inches of cold water. You can soak in the refrigerator or at room temperature but note that they might start to sprout at room temp, which is fine.
- Heat 2 tbsp oil in a dutch oven or heavy pot over medium heat.
- Sear ham hocks, turn very few minutes until evenly browned, about 10 minutes
- Add the chopped onion and garlic, cook until soft and beginning to brown, about 10 minutes.
- Add coriander and cumin, stirring until fragrant.
- Add 6 cups water and bring to a boil.
- Reduce heat, cover and simmer for about 1 hour, stirring occasionally.
- Add black-eyed peas to pot, cover and cook for about 1 1/2 to 2 hours, skimming foam from surface.
- Remove hocks, let cool and pick meat from bone. If using a pork roast or ham, shred or chop.
- Return meat to pot and continue to simmer on low.
- Preheat oven to 400 degrees.
- Toss the quartered onion, poblano chiles, serrano chiles, and tomatillos on a rimmed baking sheet with 1 tbsp oil.
- Season with salt and pepper.
- Roast until lightly browned around the edges, turning halfway through, about 15 minutes. Let cool.
- Place roasted chile mixture in a blender with cilantro and puree until smooth.
- Stir puree mixture into bean mixture.
- Serve topped with sour cream, cotija, and chives.
BLACK-EYED PEA CHILE VERDE
Smoked pork hocks don't just add meatiness and body; they release smoky, salty notes as they cook, seasoning the beans in the process.
Provided by Chris Morocco
Categories Bon Appétit Lunch Dinner Chile Pea Poblano Tomatillo Cilantro Wheat/Gluten-Free Winter Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 14
Steps:
- Heat 2 Tbsp. oil in a medium Dutch oven or other heavy pot over medium. Sear ham hocks, turning occasionally, until browned all over, 6-8 minutes. Add chopped onion and garlic. Cook, stirring occasionally, until very soft and beginning to brown around the edges, 8-10 minutes. Add coriander and cumin and cook, stirring, just until fragrant, about 1 minute. Add 6 cups water and bring to a boil. Reduce heat, cover pot, and simmer, stirring occasionally, until hocks begin to soften, about 1 hour.
- Add black-eyed peas to pot, cover, and cook, skimming foam from surface, until hocks and black-eyed peas are tender, about 1 1/2 hours. Remove hocks; let cool. Pick meat from bone and shred; discard fat and bones. Return meat to pot.
- Meanwhile, preheat oven to 400°F. Toss quartered onion, poblano chiles, and half of serrano chiles and tomatillos on a rimmed baking sheet with remaining 1 Tbsp. oil; season lightly with salt. Roast, tossing occasionally, until lightly browned around the edges but still vibrantly colored, 15-20 minutes. Let cool.
- Transfer chile mixture to a blender; add cilantro and remaining serrano chiles and tomatillos and purée until smooth.
- Stir purée into bean mixture; season with salt and pepper. Serve chile verde topped with sour cream and chives.
- Do Ahead
- Chile verde can be made 3 days ahead. Cover and chill.
BLACK EYED PEA CHILE VERDE WITH HAM
This is a great spicy version of New Year's Black Eyed Peas. The ham is of course optional. This basic green sauce can be added to many recipes or used as a salsa.
Provided by Sibby Barrett
Categories Brunch Main Course Side Dish
Number Of Ingredients 18
Steps:
- Heat 2 tablespoons oil in a medium Dutch oven or other heavy pot over medium. Sear ham hocks, turning occasionally, until browned all over, 6-8 minutes. Add chopped onion, garlic and celery. Cook, stirring occasionally, until very soft and beginning to brown around the edges, about 8-10 minutes. Add spices and cook, stirring just until fragrant, about 1 minute. Add 6 cups of water or stock and bring to a boil. Reduce heat, cover pot, and simmer, stirring occasionally, until hocks begin to soften, about 1 hour. Meanwhile, preheat oven to 425º. Toss quartered onion, poblano chilies, serrano chiles and tomatillos on a sheet pan with 1 tablespoon vegetable oil. Season lightly with salt and roast, tossing occasionally, until lightly browned around the edges but still vibrantly colored, about 15-20 minutes. Let cool and then transfer the chile mixture to a food processor or blender, add cilantro and puree until smooth. Set aside. Remove hocks; let cool. Pick meat from bone and shred. Discard fat and bones. Return meat to pot. Stir chile puree into pot and then add fresh peas. Cook on a low simmer for about 30 minutes or until peas are tender. Season to taste with salt and pepper. Serve peas with sour cream and additional cilantro.
BLACK-EYED PEA CHILI
Make and share this Black-Eyed Pea Chili recipe from Food.com.
Provided by nemokitty
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large pot over medium heat. Add onion and cook till softened. Add garlic and cook 30 seconds. Add turkey and cook till done. Stir in the bell pepper, jalapeno pepper and chili powder and cook 1 minute.
- Add the peas, tomatoes and chicken broth. Bring to a boil, reduce heat to medium low, cover and simmer, stirring a few times, for about 20 minutes.
- Serve topped with a dollop of sour cream and sprinkle of cilantro leaves.
Nutrition Facts : Calories 373.2, Fat 16.4, SaturatedFat 4.5, Cholesterol 85.8, Sodium 808, Carbohydrate 28.7, Fiber 7.3, Sugar 7.5, Protein 30.8
PORK AND BLACK EYED PEA CHILI
Black eyed peas are traditionally served on New Year's Day for good luck. Since they swell when cooked, they symbolize prosperity for the New Year. They are served with some sort of pork product, symbolizing positive forward motion, since pigs root forward when foraging for food. Also eaten on New Years are greens (turnip, mustard, or collard) which symbolize money. There are two schools of thought on the origin of this custom which was adopted around the time of the American Civil War. In one, the practice was adopted after General Sherman's troops wiped out all food supplies he came across in the South. The "field peas" were spared because the Northeners considered them only fit for animal fodder. The other thought is that the practice dates back to ancient Babylonia where the New Year's table contained Qara (calabash squash or bottle gourd), Rubiya or Lubiya (black-eyed peas), Kartei (leeks), Silka (spinach or beet greens), and Tamrei (dates) and was brought to the US in the 1730's by Sephardic Jews that settled in Georgia. The practice of eating black-eyed peas caught on around the time of the Civil War.
Provided by threeovens
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In a large pot or Dutch oven, heat oil over medium high heat and brown sausage for about 2 minutes; add ground pork and brown for an additional 2 minutes.
- Add celery, bell pepper, onion, garlic, and bay leaf; season with salt and pepper.
- Cook, stirring occasionally, until veggies are softened, about 5 minutes.
- Stir in chicken stock or broth, tomatoes, black-eyed peas, hot sauce, thyme, chili powder, paprika, and coriander; bring to a boil, then turn down heat and cook about 10 minutes.
- Garnish with green onions and serve with corn bread or corn muffins.
Nutrition Facts : Calories 754, Fat 45.9, SaturatedFat 15.4, Cholesterol 142.6, Sodium 1517.4, Carbohydrate 35.1, Fiber 8.7, Sugar 8.1, Protein 50.9
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BLACK-EYED PEA CHILE VERDE RECIPE | BON APPéTIT
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4.9/5 (18)Author Chris MoroccoServings 4Estimated Reading Time 4 mins
- Heat 2 Tbsp. oil in a medium Dutch oven or other heavy pot over medium. Sear ham hocks, turning occasionally, until browned all over, 6–8 minutes. Add chopped onion and garlic. Cook, stirring occasionally, until very soft and beginning to brown around the edges, 8–10 minutes. Add coriander and cumin and cook, stirring, just until fragrant, about 1 minute. Add 6 cups water and bring to a boil. Reduce heat, cover pot, and simmer, stirring occasionally, until hocks begin to soften, about 1 hour.
- Add black-eyed peas to pot, cover, and cook, skimming foam from surface, until hocks and black-eyed peas are tender, about 1½ hours. Remove hocks; let cool. Pick meat from bone and shred; discard fat and bones. Return meat to pot.
- Meanwhile, preheat oven to 400°. Toss quartered onion, poblano chiles, and half of serrano chiles and tomatillos on a rimmed baking sheet with remaining 1 Tbsp. oil; season lightly with salt. Roast, tossing occasionally, until lightly browned around the edges but still vibrantly colored, 15–20 minutes. Let cool.
- Transfer chile mixture to a blender; add cilantro and remaining serrano chiles and tomatillos and purée until smooth.
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- Heat the 2 Tbs olive oil on medium in heavy bottom stock pot or Dutch oven. Brown ham hocks in oil on all sides.
- Add chopped onion and garlic to browned ham hocks and cook until vegetables begin to brown, about 10 minutes.
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