Thursday, February 14, 2013

Black-eyed Peas with Country Ham

From Rachel Rappaport of Coconut & Lime

1 lb dried black-eyed peas 
3 leeks, chopped, white parts only
2 jalepenos, chopped (use cloves when handling chilies)
1 stalk celery
1 cup diced yellow tomato
3 cloves garlic
6 cups ham stock (or any broth or stock)
8 oz country ham center slices, diced
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
1 tablespoon fresh thyme
1 teaspoon hot paprika
sea salt
freshly ground black pepper


The night before you want to serve the dish, place the black-eyed peas in a 4 quart slow cooker. Fill it with water. Cover and allow to sit overnight. Drain, return the black-eyed peas to the pot and add the remaining ingredients. Stir. Cook on LOW 8-10 hours. 

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