Black Eyed Pea Stew Recipes

BLACK-EYED PEA SAUSAGE STEW

Steps:

• In a Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the peas, tomatoes, tomato sauce, broth, seasonings and hot pepper sauce. , Cook and stir for 10-12 minutes or until hot and bubbly. Stir in corn; cook 5 minutes longer or until heated through., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

BLACK-EYED PEA BRATWURST STEW

Steps:

• Place bratwurst sausages, black-eyed peas, green beans, potatoes, onion, garlic, chicken stock, Buffalo wing sauce, ketchup, Worcestershire sauce, thyme, salt, and black pepper in a slow cooker.
• Cook on High setting until vegetables are tender and soup is thickened, 3 to 4 hours.
• For a thicker stew, whisk flour and water together in a bowl until smooth. Pour mixture into stew and simmer until thickened, about 5 minutes.

STEWED BLACK-EYED PEAS

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 PEA STEW WITH RICE

Steps:

• Saute pork in 1 tablespoon hot oil in a Dutch oven over medium-high heat 8-10 minutes. Remove pork and set aside.
• Add remaining 1 tablespoon oil to Dutch oven. Sauté onion and next 4 ingredients in hot oil 5 minutes. Stir in oregano and thyme, cook, stirring often, 2 minutes.
• Add peas, broth and bay leaf, bring to a boil, cover, reduce heat, simmer stirring occasionally 45 minutes.
• Stir in tomatoes, simmer, stirring occasionally, 20 minutes. Stir in reserved pork, salt and next 3 ingredients. Remove and discard bay leaf. Serve over rice.

LUCKY NEW YEAR'S BLACK-EYED PEA STEW

Steps:

• Heat the oil in a deep pan or stockpot set over medium-high heat. Stir in the onions and garlic, and cook until transparent, about 5 minutes. Mix in the Napa cabbage; toss and cook until wilted, about 2 minutes. Add the ham hocks, cayenne pepper, bay leaf, Cajun seasoning, and salt, stirring for 2 minutes more. Pour in the chicken stock and black-eyed peas. Bring the mixture to a boil, then reduce heat to low and cook uncovered for 2 hours.
• Meanwhile, place the rice and water into a saucepan. Bring to a boil, reduce heat to low, cover, and simmer until all liquid is absorbed and rice is light and fluffy, about 20 minutes.
• Before serving, remove the ham hocks from the pot. Coarsely chop the meat, and return to the black-eyed pea mixture. Serve hot over Basmati rice.

BLACK-EYED PEA STEW

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.