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New Year's Black-Eyed Pea Stew

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PREP TIME
15 min
COOKING TIME
150 min
TOTAL TIME
165 min
SERVINGS
4 servings
Dinner Southern U.S.
New Year's Black-Eyed Pea Stew
Ingredients
  • 3 tablespoons vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 cups finely shredded napa cabbage
  • 1 pound ham hocks
  • 2 bay leaves
  • 1/2 teaspoon Cajun seasoning
  • 1/8 teaspoon cayenne pepper
  • salt to taste
  • 1 quart chicken stock
  • 1 (10 ounce) package frozen black-eyed peas
  • 3 cups water
  • 1 1/2 cups basmati rice, well rinsed
Instructions
1
Heat a generous amount of oil in a deep, heavy-bottomed cooking vessel set over medium-high heat. Introduce the sliced onion and minced garlic into the pan, stirring constantly until they become translucent and lose their raw appearance, approximately 5 minutes. Add the shredded cabbage to the pan and stir vigorously until it begins to soften, about 2 minutes. Introduce the diced ham hocks, bay leaves, Cajun seasoning, cayenne pepper, and salt to the pan, stirring for an additional 2 minutes. Pour in the chicken stock and black-eyed peas, bringing the mixture to a rolling boil before gradually reducing the heat to low and cooking uncovered for 2 hours.
2
Concurrently, combine water and rice in a separate saucepan. Bring the mixture to a boil, then gradually reduce the heat to low and cover the pan with a lid. Simmer gently until all liquid has been absorbed, leaving the rice light and fluffy, approximately 20 minutes.
3
Prior to serving, carefully remove the ham hocks from the pot and coarsely chop the meat. Return the chopped ham to the black-eyed pea mixture and serve hot over a bed of cooked rice.