Best Caribbean Black Eyed Peas Stew Recipes

Emeril's Stewed Black-Eyed Peas image

Provided by Diana Adcock

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 13

12 ounces ham hocks (two or one large one)
2 tablespoons vegetable oil
1/4 lb other ham or 1/4 lb sausage (**If there is no Tasso Recipe here on Recipezaar I will post one-it's worth making)
1 cup chopped yellow onion
1/2 cup chopped green bell pepper
2 tablespoons minced garlic
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon cayenne
2 bay leaves
1 lb black-eyed peas, rinsed and picked over
2 quarts chicken stock or 2 quarts low-sodium chicken stock
2 tablespoons minced fresh flat leaf parsley

Steps:

With a sharp knife score the fat on the ham hocks 1/4-inch deep.
Heat the vegetable oil in a large heavy stockpot over medium high heat.
Add the tasso and cook, stirring often, until heated through, about 3 minutes.
Add the onions and bell peppers and cook, stirring often, until softened, about 4 minutes.
Add the ham hocks, garlic, salt, pepper, cayenne, and bay leaves.
Cook, stirring often for 2 minutes.
Add the black-eyed peas and chicken stock.
Bring to a boil over high heat.
Reduce heat to medium low.
Simmer uncovered until the peas are tender, about 45 minutes to 1 hour, stirring often and skimming off any foam that forms.
Remove the bay leaves and discard.
Cut the meat from the hock, discarding the skin and bones.
Return meat to the pot.
Stir in the parsley.
Serve.

Caribbean Black Eyed Peas Stew image

Number Of Ingredients 15

1 1/2 cups Black eyed peas (Soak the dry peas in water overnight or for eight hours and then cook in a pressure cooker or in a pot, with enough water to cover, for an hour or until the peas are really tender but not falling apart.)
1 tablespoon Olive Oil
1 tablespoon Garlic Minced
1 Large Onion Diced
2 Medium Potatoes Diced
2 Small Carrots Diced
1 Sweet Potato Diced
1 Bell Pepper (any color) Diced
1/2 Scotch bonnet pepper (Substitute: habanero -- use less because it's spicier)
1 teaspoon Ground Ginger
1 teaspoon Ground allspice
1 teaspoon Ground Cardamom
2 teaspoon Dry Thyme
1 teaspoon Ground black mustard seeds
1 cup Coriander leaves, Cilantro, minced

Steps:

Heat the oil and add the onions and garlic. Saute until brown spots appear on the onions.
Add the powdered spices-- the ginger, allspice, cardamom and mustard and stir to mix well.
Add the carrots, sweet potatoes, bell peppers and potatoes and stir to mix.
Add the black eyed peas, scotch bonnet pepper, thyme, coriander leaves, and enough water to make a stew. Stir well to mix.
Bring the stew to a boil, cover, lower heat, and simmer 20 minutes or until all the flavors have melded together.
Stir in the cilantro, add salt to taste.
Serve hot with some rice or bread.