Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

Black-Eyed Pea and Ham Stew




Source of Recipe


SandyOh


Recipe Introduction


I love black-eyed peas! Was raised on them...my Mom was from Mississippi and we had alot of Southern dishes growing up.



List of Ingredients




1 pound dried black-eyed peas -- cleaned
1 smoked ham hock*
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
1 1/2 pounds cooked ham -- cut into 1-1/2-inch
pieces
1 bay leaf
8 cups cold water
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
2 1/2 tablespoons cornstarch
Tabasco sauce to taste
1/2 cup minced fresh parsley leaves
1/2 cup thinly sliced scallion greens
Hot cooked rice



Recipe



In a kettle cover peas with cold water by 2-inches and bring to a boil. Boil peas 2 minutes and remove kettle from heat. Soak peas 1 hour. In a colander, drain peas and rinse well.
*Blanch ham hocks in boiling water for 2 minutes; drain.

In kettle, bring the next 6 ingredients (including ham hocks) to a boil in the 8 cups water and simmer uncovered, stirring occasionally, 30 minutes. Stir in ketchup and Worcestershire sauce and simmer uncovered 15-20 minutes, or until peas are tender.

In a small bowl stir together 1-1/2 cups hot cooking liquid and cornstarch until cornstarch is dissolved. Stir mixture into stew and cook over moderately low heat, stirring 1 minute, or until thickened. (Do not let stew boil!) Discard bay leaf and stir in Tabasco, salt to taste, parsley and scallion. Serve stew with white rice.

Serves 8