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Randy Evans's Southern Peas

Source of Recipe

From "Saveur: The New Comfort Food"


Recipe Introduction

"Randy Evans, the executive chef at Brennan's restaurant in Houston, grew up on slow-cooked Southern peas, also known as field peas or cowpeas. He recommends simmering them along with a ham hock, carrots, celery, and chopped onion and serving them with corn bread to sop up the smoky-sweet liquor that accumulates during cooking."

List of Ingredients

◦  1 Tbsp extra-virgin olive oil
◦  1 small onion, minced
◦  1 rib celery
◦  1 small carrot, peeled
◦  2 cups fresh or frozen Southern peas (such as zipper creams, blackeyeds, or butter beans)
◦  2½ cups chicken stock
◦  1 small smoked ham hock
◦  Kosher salt and freshly ground black pepper, to taste
◦  Corn bread, for serving


Recipe

In a 4-quart saucepan, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 10 minutes.

Cut the celery and carrot in half and add both to the pan along with the peas, stock, and ham hock. Bring to a boil, lower the heat to medium, and simmer, stirring occasionally, until tender and creamy, about 1 hour. (The time depends on the type and size of the peas; cook smaller peas about 50 minutes and larger ones about one hour and 10 minutes.)

Remove the ham hock, slice the meat from the bone, and chop; return the meat to the pan and discard the bone. Season the peas with salt and pepper and serve with corn bread.


Serves 4