Black Eyed Pea Stew with Tangy Tomato Relish

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Black Eyed Pea Stew with Tangy Tomato Relish
Author: 
 
Ingredients
  • Black Eyed Pea Stew
  • 10 Oz. Village Farms Heavenly Villagio Marzano® tomatoes, diced
  • 3 Cups Dried Black Eyed Peas (that have been soaked overnight)
  • 1 Bundle of Collard Greens
  • 1 Lb. of Ham Hocks
  • 1 Onion
  • 3 Garlic Cloves
  • 1 Bay Leaf
  • 6 Cups Chicken Stock
  • 1 Tbsp. Olive Oil
  • Salt and Pepper to taste
  • For the Tomato Relish
  • 10 Oz. Village Farms Heavenly Villagio Marzano® tomatoes, diced small
  • ¼ Cup Finely Diced Onion
  • 1 Tbsp. Peppercorns
  • 1 Tbsp. Salt
  • 1 Tbsp. Sugar
  • 1 Cup Vinegar
Instructions
  1. Heat a large Dutch oven over medium high heat. Add oil.
  2. Add ham hocks and brown on all sides.
  3. Remove the ham hocks from the pan and set aside.
  4. Add diced onion, garlic, and bay leaf.
  5. Season with salt and pepper and sauté until onion is translucent.
  6. Add in Village Farms Heavenly Villagio Marzano® tomatoes at this time and scrape up any bits that have accumulated on the bottom of the pan. Season again with salt and pepper.
  7. Add in black eyed peas at this time and cover with chicken stock. Stir to combine and then add ham hocks back into the stew.
  8. Add in collard greens at this time, slowly wilting them into the stew.
  9. Season again with salt and pepper and bring to a boil.
  10. Reduce heat to a simmer and let cook 3-4 hours until beans are tender and meat is falling apart.
  11. Taste test for salt and pepper and then serve with tomato relish.

Recipe and photography by My Diary of Us

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