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Stewed Black-Eyed Peas

Source of Recipe


From "Beans, Greens and Sweet Georgia Peaches"



List of Ingredients



• ¼ pound lean salt pork
  
• 1 medium yellow onion, peeled and chopped
  
• 1 large clove garlic, lightly crushed, peeled and minced
  
• 1 pound dried black-eyed peas, soaked and precooked
  
• 1 Bouquet Garni, made of 1 bay leaf, 2 healthy sprigs thyme, and 1 sprig parsley
  
• 1 whole pod fresh or dried cayenne pepper
  
• Salt to taste
  
• 1 Tbsp chopped fresh parsley or fresh mint
  






Instructions



1. Cut the salt pork into thin slices and rinse under cold running water. Pat it dry and put it into a heavy-bottomed enameled or stainless-steel 4-quart pot over medium heat. Cook, turning it occasionally, until it's crisp and its fat is rendered. Remove it from the pan and spoon off all but 2 tablespoons of the fat. Add the onion and sauté until translucent and softened but not browned, about 4 to 5 minutes. Add the garlic and sauté until fragrant, about half a minute longer.
   
   
2. Return the pork to the pan. Add the peas with their cooking liquid, the bouquet garni, and the pod of cayenne. Bring it to a boil, reduce the heat to a slow simmer, and gently cook until the peas are tender and the liquid is somewhat reduced and lightly thickened, about 45 minutes to an hour.
   
   
3. Taste and adjust the salt as needed, then let it simmer for a couple of minutes more. Remove and discard the whole pepper pod, and transfer the peas to a warm serving dish. Sprinkle with the parsley or mint and serve at once.
   
   Serves 6
   
   






Final Comments


If you are cooking the peas without meat, a dash (and only a dash) of Thai fish sauce or soy sauce can be added to give the subtle meaty flavor that the pork lends. Vegans can get a similar flavor by adding a dash of soy sauce. For a leaner broth, substitute half a pound of lean country ham in one or two large pieces. Omit Step 1 and put the ham, onion, garlic, bouquet garni, and pepper pod in the pot with enough water to cover. Simmer at least 30 minutes (1 hour is better), then add the peas and their cooking liquid.