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Blackeyed Pea and Pork Stew Recipe

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This recipe for Blackeyed Pea and Pork Stew, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bobbi Lee
Added: Thursday, January 8, 2009

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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