Black-Eyed Pea Stew With Rice

Categories: Main Dish, Pork, Stew

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.

Email to a friend | Print this recipe | Back