Calypso Beans, Tomato and Poblano Stew (Tyler Florence) |
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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Ingredients:
3 tablespoons extra-virgin olive oil |
1 medium onion, chopped |
3 garlic cloves, chopped |
1 bay leaf |
1 ham hock |
1 pound dried calypso beans (or black-eyed peas), soaked overnight and drained |
1 tablespoon ground cumin |
3 canned chipotle peppers in adobe sauce |
4 poblano chiles, roasted, seeded and chopped |
4 tomatoes, seeded and chopped |
1 bunch fresh cilantro leaves |
kosher salt and freshly ground black pepper |
lime wedges, for garnish |
Directions:
1. In a large pot over medium-high heat add olive oil. When the oil is hot add the onion, garlic, bay leaf, and ham hock; cook for 5 minutes. Add the beans and stir in the cumin, chipotles, chiles, tomatoes, and cilantro; season with salt and pepper. Pour in enough water to cover the beans by 1-inch and bring it to a boil. Cover and cook over medium-low heat until the beans are tender, about 1 hour. Remove the bay leaf and discard; pick the meat from the ham hock, discard the bone, and return the meat to the pot. Taste it and adjust the seasoning. Serve with lime wedges for garnish.
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