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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Blackeyed Pea and Pork Stew Recipe

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This recipe for Blackeyed Pea and Pork Stew is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lbs cooked ham: preferably shank ham, pulled from bone
2 cups cooked blackeyed peas (I use frozen, or you can make your own from dried peas)
4 cloves garlic, minced
1/4 cup uncooked bacon, chopped into 1 inch or so pieces
1 cup red onion, julienned
3/4 cup celery, sliced thin
1 bunch collards (1 cup cooked, I use Glory canned)
4 cups chicken stock
1/4 cup olive oil
1 tsp paprika
1/2 tsp thyme

2 cups Basmati rice (to serve over)
Directions:
Directions:
Heat olive oil in large pot on medium heat. Brown bacon slightly.
Add garlic, onions, and celery and cook 1 minute.
Sprinkle with paprika and thyme; saute briefly.
Add broth, cooked greens, ham. Bring to boil, reduce heat, and simmer 20-30 minutes. Add cooked peas, simmer another 20 minutes or so.

Cook rice according to directions; serve stew over rice.
Number Of Servings:
Number Of Servings:
about 6, depends on appetites
Personal Notes:
Personal Notes:
This is my new favorite New Year's recipe, it will probably replace Hoppin John. It was in the Birmingham News Dec. 2008, from a chef at a Birmingham restaurant. It is delicious and I would double it because the leftovers are so good.

 

 

 

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