Stewed Field Peas Food

EMERIL'S STEWED BLACK-EYED PEAS

Steps:

• With a sharp knife score the fat on the ham hocks 1/4-inch deep.
• Heat the vegetable oil in a large heavy stockpot over medium high heat.
• Add the tasso and cook, stirring often, until heated through, about 3 minutes.
• Add the onions and bell peppers and cook, stirring often, until softened, about 4 minutes.
• Add the ham hocks, garlic, salt, pepper, cayenne, and bay leaves.
• Cook, stirring often for 2 minutes.
• Add the black-eyed peas and chicken stock.
• Bring to a boil over high heat.
• Reduce heat to medium low.
• Simmer uncovered until the peas are tender, about 45 minutes to 1 hour, stirring often and skimming off any foam that forms.
• Remove the bay leaves and discard.
• Cut the meat from the hock, discarding the skin and bones.
• Return meat to the pot.
• Stir in the parsley.
• Serve.

BLACK-EYED PEAS WITH STEWED TOMATOES

Steps:

• Put the peas in a pot and cover with water by 2 inches. Bring to a boil over high heat, reduce heat, and simmer for 2 minutes. Remove from the heat, cover, and let them soak for 1 hour. (Or cover the with cold water and let them soak overnight.)
• Meanwhile, drain the tomatoes and reserve the liquid. Hand crush the tomatoes into a saucepan and add the sugar and 1/2 cup of the liquid. Cook over medium low heat, being careful not to let it burn, until the liquid has evaporated and the tomatoes are thick, about 30 minutes.
• In a large pot over medium heat add the olive oil, onion, garlic, and ham hock. Cook until the onions are soft, about 5 minutes. Add the soaked peas and the stock and cook, covered, until the peas are tender, about 20 minutes. Add some water if you need more liquid. Remove the ham hock and fold in the tomato mixture. Taste, season with salt and pepper, and serve.

STEWED FIELD PEAS

Steps:

• Place the bacon and olive oil in a saucepan over medium heat and cook and stir until the bacon is crisp, about 4 minutes. Add the onion and cook and stir for another 3 minutes, until soft and translucent.
• Meanwhile, rinse and drain the peas, discarding any blemished peas or bits of pod. When the onion is cooked, place the peas in the pan and add the water. Add the butter, chile pepper, sage, salt, and black pepper and stir to mix. Bring to a low boil and reduce the heat to a simmer. Cover and cook until the peas are tender, 20 to 25 minutes, skimming the foam as it rises to the top of the cooking liquid. Remove from the heat, season with additional salt and black pepper, if desired, and serve warm.
• When Southerners mention peas, nine times out of ten they are talking about fresh field peas, not the ubiquitous green peas in the frozen food aisle of the grocery store. The term field pea is a catchall used to refer to hundreds of varieties with names that range from journalistic (black-eyed, pink-eyed, and purple hull), to Southern gothic (Dixie Lees, lady peas, and Old Timers). Hardy and drought tolerant, they are also perfectly suited to the climate of the South. Unlike sugar snap and English peas, which can be eaten raw or cooked, pod and all, field peas must be shelled and cooked prior to serving. Field peas differ subtly in flavor from variety to variety, but they are uniformly delicious, with a robust, nutty flavor and an addictively creamy finish.