Black-Eyed Pea Stew With Rice |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 20 |
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From Southern Living. Ingredients:
2 lbs boneless pork chops, cut into cubes |
2 tablespoons olive oil, divided |
1 large onion, chopped |
4 celery ribs, chopped |
1 large red bell pepper, chopped |
1 jalapeno pepper, seeded and finely chopped |
2 garlic cloves, minced |
1 teaspoon dried oregano |
1/2 teaspoon dried thyme |
3 (15 ounce) cans black-eyed peas, rinsed and drained |
1 (32 ounce) container chicken broth |
1 bay leaf |
1 (28 ounce) can crushed tomatoes |
1 teaspoon salt |
1 teaspoon ground black pepper |
1 teaspoon hot sauce |
1/4 teaspoon cayenne pepper |
hot cooked rice |
Directions:
1. Stir/saute pork in 1 tablespoon hot oil in a large pot over med-high heat for 8-10 minutes; remove pork and set aside.
2. Add in remaining oil; stir/saute onion and next 4 ingredients in hot oil for 5 minutes.
3. Stir in oregano and thyme; cook, stirring often 2 minutes.
4. Add in peas, broth, and bay leaf; bring to a boil.
5. Cover, lower heat, and simmer 45 minutes, stirring occasionally.
6. Stir in tomatoes; simmer 20 minutes, stirring occasionally.
7. Stir in reserved pork, salt, and next 3 ingredients.
8. Remove bay leaf; serve over rice.
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