Caribbean Black Eyed Peas Stew Food

STEWED BLACK-EYED PEAS

Stewed Black-Eyed Peas image

Black-eyed peas are a Southern good-luck tradition for New Year's Day, one with deep roots in African-American culture. Simmer the peas with charred onion, chile de árbol and cloves, and they'll soak up deep flavor. This recipe comes from the chef Mashama Bailey, of the restaurant Grey in Savannah, Ga., who makes it for her New Year's feast. Her family always cooked the beans with ham hocks, but Ms. Bailey prefers to make hers vegan, so all can enjoy it. These peas are also fairly customizable: Purée a portion of the mixture for a thicker sauce, doctor with your favorite hot sauce or dollop with sour cream to add richness.

Provided by Brigid Washington

Categories beans, side dish

Time 10h

Yield 12 servings

Number Of Ingredients 10

Ingredients

2 pounds dried black-eyed peas
1 sweet onion, such as Vidalia, peeled and halved through the root end (keep the root attached)
4 whole cloves
1 garlic head, cut in half
10 black peppercorns
2 dried bay leaves
1 chile de árbol or other small dried chile
1 cup olive oil
2 tablespoons kosher salt, plus more to taste
Hot sauce, to taste

Steps:

Put the peas in a large bowl, add water to cover by 2 inches, and soak overnight.
Blacken the onion: If you have a gas stove, turn one burner on high and place the onion halves directly on the grates next to the flame and cook, turning occasionally, until the onion is charred on all sides, about 5 minutes. Otherwise, heat the broiler and broil the onion on a baking sheet a few inches from the heat, turning occasionally, until charred, 1 to 2 minutes. Set aside to cool.
When the onion is cool enough to handle, poke 2 cloves into each half, and add the onion to a large stockpot. Drain the peas, discarding the liquid, and then transfer the peas to the pot.
Place the garlic, peppercorns, bay leaves and chile on a 12-inch square of cheesecloth and wrap tightly, using twine to seal the packet.
Add 6 quarts water and the spice packet to the pot and bring to a boil over high heat. Skim any foam that collects on the surface, then reduce to a simmer. Stir in the olive oil and 1 tablespoon salt and cook, stirring and skimming occasionally, until the peas are fully cooked and the cooking liquid has thickened, 1 to 2 hours.
Discard the spice packet, season with the remaining 1 tablespoon salt (or to taste) and the hot sauce and serve.

BLACK-EYED PEAS AND HOT SAUSAGE STEW

Black-Eyed Peas and Hot Sausage Stew image

This recipe came together after reading several other Black-eyed Pea resipes on RecipeZaar. I love black-eyed peas and they are cheap and a great way to extend the more expensive premium sausage we enjoy. I served this with white rice but cornbread or a cornmeal dumpling would be a great accompaniment . The sausage used if very much like kielbasa ADDED AUG 16 2008 I browned the sausage without any fat, renedering the little fat in the sausage out and browned the onions with it, add a little vegetable oil of your choice is your sausage is very lean and you don't get enough fat out of it to brown the onions etc.

Provided by Bluemonkey

Categories Stew

Time 1h15m

Yield 2-3 quarts, 10-12 serving(s)

Number Of Ingredients 12

Ingredients

1 lb hot kranjska sausage or 1 lb hot kielbasa, sliced 1/4 inch thick
2 large cooking onions, chopped about 2 cups
3 garlic cloves, sliced
2 large carrots, sliced about 2 cups
1 1/2 cups sliced or diced celery
1 (28 ounce) can of san marzano type plum tomatoes
1 (1 liter) carton of organic chicken broth
1 teaspoon garlic powder
1 teaspoon marjoram
1 teaspoon thyme
1/2 teaspoon smoked paprika
4 cups cooked black-eyed peas or 4 cups canned black-eyed peas

Steps:

Using a large soup pot heat up the pan on a medium heat.
Add the sliced sausage and start browning, after about 5 minutes add the onions and stir and cook until they start to get lightly golden lifting any meat bit stuck to the bottom .
Add sliced carrots, celery , garlic and saute a further 5-10 min until they start to soften.
Add the broth and bring to a hard simmer and cook until carrots and celery are al dente , just barely tender. DO NOT BOIL HARD.
Add tomatoes one at a time reserving any liquid and breaking them up as you add them. I only used 2/3 of my can and most of the juice you'll have to judge how much tomato you prefer. Cook 10-15 min gently then add the garlic powder, thyme, marjoram and the smoked paprika and the beans.
Let the pot come to a hard simmer for cook another 20-30 minutes.

Nutrition Facts : Calories 272.9, Fat 14.4, SaturatedFat 4.8, Cholesterol 26.3, Sodium 1036.2, Carbohydrate 22.9, Fiber 5.4, Sugar 4.7, Protein 13.4

BLACK-EYED PEA STEW

Black-Eyed Pea Stew image

This stew is a cousin of hoppin' John, a Southern dish made with black-eyed peas and rice traditionally served on New Year's Day. We use mustard greens in this rendition, but kale or collard greens would also work well. Serve with hot pepper sauce and corn bread. Beer pairs well with this dish. From Cooking Light 2007..........

Provided by Meredith .F

Categories Stew

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

2 cups dried black-eyed peas
1 tablespoon peanut oil
3/4 cup yellow onion, finely chopped
8 ounces turkey kielbasa, halved lengthwise and cut into 1/2-inch pieces
4 cups vegetable broth
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon fresh ground black pepper
2 bay leaves
1 tablespoon cider vinegar
1 (28 ounce) can no-salt-added diced tomatoes
1 (10 ounce) bag mustard greens, prewashed

Steps:

Sort and wash peas; set aside.
Heat oil in a large saucepan over medium heat. Add onion to pan; cook 3 minutes or until tender. Add sausage; cook 4 minutes or until lightly browned.
Stir in broth; bring to a simmer, scraping pan to loosen browned bits. Stir in peas, salt, peppers, and bay leaves. Cover and simmer 45 minutes or until peas begin to soften. Uncover and cook 15 minutes or until liquid begins to thicken.
Stir in vinegar, tomatoes, and mustard greens; simmer 10 minutes or until peas are tender, stirring occasionally. Discard bay leaves.

Nutrition Facts : Calories 253.8, Fat 7.4, SaturatedFat 2.2, Cholesterol 19.6, Sodium 652.8, Carbohydrate 33.9, Fiber 6.8, Sugar 7, Protein 15.5

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