Happy New Year, y’all! Last night, Gary and I rang in 2013 with our traditional dinner--chicken and smoked sausage gumbo. We like the idea of doing something a little extra-special to bid farewell to the old and welcome the new. After today, I believe we may have adopted another tradition. I put together a stew with some usual suspects for New Year's Day, plus a few other tasty ingredients--perfect for today or any day of the year.
Black-Eyed Pea Stew
1 (1 lb.) bag dried black eye peas
¼ cup vegetable oil
1 cup each carrots, celery, and onion, finely chopped
½ cup smoked ham, diced
2 large cloves garlic, minced
¼ teaspoon red pepper flakes
1 jalapeno pepper, minced
1 bay leaf
4 cans chicken stock
1 lb. cooked chicken, chopped
Collards, chopped, or other greens (optional)*
1 teaspoon kosher salt
Fresh ground black pepper
2 tablespoons cider vinegar
Rice (brown or white)
Hot sauce (optional)
Green onions
Fresh parsley
Prepare peas according to package quick soak method. Set aside.
In a large Dutch oven, heat vegetable oil over medium heat. Add vegetables, ham, garlic, red pepper flakes, jalapeno, and bay leaf. Sauté for about 10 minutes. Add peas, stock, chicken, and greens (if desired). Bring to a boil; reduce heat to low to medium-low, and simmer, covered, for 1 hour, stirring occasionally. Add vinegar; adjust seasonings, and remove from heat. If stew is too thick, add a little extra stock.
Serve stew in a bowl, topped with a mound of brown or white rice (or skip the rice—it’s still delicious). Top with several splashes of your favorite hot sauce, if desired, and garnish with chopped green onions and parsley.
Note: This is a good way to incorporate leftover greens, either just cooked or frozen. Fresh, chopped greens are also great.
