Ingredients

The following ingredients have 7 Servings
  • 3 tablespoons vegetable oil or lard
  • 1 1/2 cups chopped onions
  • 1 1/4 pounds smoked ham hocks or hot Italian sausage links
  • 2 teaspoons chopped garlic
  • One (14.5-ounce) can crushed or diced tomatoes
  • 1 quart store-bought or homemade chicken stock
  • 1 pound dried black-eyed peas*
  • 3 cups cold water (plus more as needed)
  • 1/4 to 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Instruction

  • In a Dutch oven or stock pot over medium-high heat, warm the oil. Add the onions and cook, stirring occasionally, until they're softened and fragrant, 3 to 4 minutes.
  • Add the ham hocks or sausage and garlic, turn the heat down to medium, and cook for 5 minutes more, stirring often so that the onions become tender but not brown.
  • Toss the tomatoes into the pot and cook, stirring often, for 5 minutes more.
  • Add the stock, black-eyed peas, and water. Increase the heat, bring everything to a boil, and stir well. Add the salt and pepper and adjust the heat to maintain a fairly boisterous simmer. Cover partially and gently simmer, stirring now and then, until the peas are tender, 2 to 2 1/2 hours. If it starts to look more oatmeal-like than stew-like, add a little more water.
  • Remove the ham hocks or sausage links and transfer them to a plate until cool enough to handle. Shred the ham or crumble or slice the sausage and return it to the pot and stir well. Serve the stew hot or warm.