Black-Eyed Pea Stew
As a food blogger, I’m always learning new things and most recently discovered Google Trends – it’s a part of google that allows you to search a trend like – how many people searched for food like Pull Apart Bread – when you click on this link you’ll see that the top search for it is December and that’s perfect since I shared my recipe for Artichoke Pull Apart Bread just yesterday! Links like this help me know when is the best time to release a recipe.
As a foodie, I know that on New Year’s Day people eat black-eyed peas to bring them luck & greens for wealth so I know the timing is terrific to share this recipe with you today.
This stew is spot on – loaded with kale & black-eyed peas it’s full of veggies too and is fabulously flavorful plus low calorie too, just an incredible stew! Couldn’t wait to check my google trends to see where it falls……and so I clicked on trends, typed in black-eyed peas, black-eyed pea soup etc., ….everything I could think of…. nothing! You could practically hear the silence. It did however spike a few years back, probably when the band Black Eyed Peas hit the scene. Oh well, I guess I’m going to start my own trend, LOL! (However I’m quite sure it’s a southern tradition to enjoy black-eyed peas and greens on New Year’s Day, I’m standing by it!)
Any good bean soup made with dried beans takes time to make, beans have to be picked thru, soaked and cooked. Even with the “quick cooking method” it will still take hours, however stew is definitely worth it. Black-Eyed Pea Stew tastes as amazing as the pictures portrays. A hearty, flavorful and surprisingly healthy soup, it’s absolutely delicious!
Just a quick note, this makes a BIG pot of Black-Eyed Pea Stew. So the first thing to do when you’re finished cooking is to remove a quart of stew and tuck it into the freezer. It freezes great and for those days you don’t want to cook….you are covered, gotta love that!
Last but not least, I wish you the very best that life has to offer! Thank you for your support this year, your comments, ideas and suggestions are so appreciated. Eat, drink and create memories, Happy New Year to you & yours!!! We are welcoming in 2016 and excited because it’s going to be a fantastic year!
Black-Eyed Pea Stew
Black-Eyed Pea Stew - This stew is spot on, loaded with kale & black-eyed peas it's full of veggies and is fabulously flavorful.
- 1 16 oz package black-eyed peas dried beans
- 1 cups smoked turkey leg or ham hock or 2 cubed ham
- 6 cups chopped kale or collard greens
- 1 onion chopped
- 2 carrots diced
- 2 celery stalks diced
- 1 cup sliced mushrooms
- 2 cups whole cherry tomatoes
- 2 cloves garlic
- 1 bay leaf
- 1 teaspoon Italian seasoning
- 1/2 teaspoon pepper
- 1/4 teaspoon red pepper flakes
- 4 cups chicken broth
- 3-4 cups water
- t salt - don't add until the end I ended up adding just about a teaspoon, just salt to taste.
- 4 tablespoons olive oil divided
- 1/2 teaspoon each salt & pepper for the tomatoes
- Pick thru the beans, checking for small rocks, blemished beans, etc and remove. Prepare the beans by following product directions by either soaking the beans overnight, or using the quick soak directions. Pour out the water the beans have been soaking in and rinse the beans really well. The beans will have a black/gray foam on them if you use the quick cook method, that simply needs to be rinsed off.
- In a large stock pot, heat 2 tablespoons olive oil over medium high heat. Add the turkey leg (or ham hock), onion, carrots, celery, garlic and kale to the pot. It's going to look like there are a ton of vegetables, but it cooks down quickly. Season with black & red pepper, bay leaf and the Italian seasoning. Saute' until tender, about 6-8 minutes.
- Add the beans back to the pot. Pour in the chicken broth and add enough water to cover the beans. Cover and increase the heat to high and bring to a boil. After it comes to a boil, reduce the heat to medium low and continue to cook on a slow bubble until the beans are tender - about one hour fifteen minutes.
- Preheat the oven to 375 degrees
- While the beans are cooking, prepare the tomatoes. Spread the tomatoes on a cooking sheet. Sprinkle with 2 tablespoons olive oil, 1/2 teaspoon each salt & pepper. Roast in the oven for about 15 minutes or until the skin on the tomatoes just begin to burst. Remove from the oven & set aside.
- When the beans are tender - check them after about 60 minutes, it will take 60-90 minutes to cook. Remove the turkey leg or ham hock from the stew. When it is cool enough to handle, carefully remove the meat and add it back to the stew. Add in the roasted tomatoes and all their juices also.
- Lastly, check the seasonings. I added about a teaspoon of salt at this point, maybe a touch more than that, but it really didn't need much considering the volume. Add the salt at the end. If you add it before the beans are cooked, they will get tough.
You can take a shortcut and add the tomatoes in when you saute the vegetables, but for me I really like the flavor roasting the tomatoes adds to the stew. Or save yourself a step and use 1/2 cup sun dried tomatoes.
Quick tip – To be sure the beans are done, give the stew a good stir. Pick out 5-6 beans and test all of them. Just bite down on the beans. Often times you’ll find one is done, but the other may need a few more minutes.