Ingredients for Black Eyed Pea Stew With Rice
- Boneless Pork Chops
- Olive Oil
- 1 medium onion, chopped
- Celery Ribs
- Red Bell Pepper
- Jalapeno Pepper
- Garlic Cloves
- Dried Oregano
- Dried Thyme
- Black Eyed Peas
- Chicken Broth
- 1 bay leaf
- Crushed Tomatoes
- 1 teaspoon salt
- Ground Black Pepper
- 1 tablespoon hot sauce (optional)
- Cayenne Pepper
- Cooked Rice
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How to Make Black Eyed Pea Stew With Rice
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add 1 pound of pork shoulder, cut into 1-inch cubes, and cook until browned on all sides, about 8-10 minutes. Remove pork and set aside.
- Add 1 tablespoon more olive oil to the pot. Add 1 medium onion, chopped; 2 celery stalks, chopped; 1 green bell pepper, chopped; and 2 cloves garlic, minced. Saute for 5 minutes until softened.
- Stir in 1 teaspoon dried oregano and 1 teaspoon dried thyme. Cook for 2 minutes, stirring frequently.
- Add 2 cups black-eyed peas (dried, rinsed), 4 cups chicken broth, and 1 bay leaf. Bring to a boil.
- Reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally.
- Stir in 1 (14.5 ounce) can diced tomatoes, undrained.
- Simmer for 20 minutes more, stirring occasionally.
- Stir in the reserved pork, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 cup chopped fresh parsley, and 1 tablespoon of hot sauce (optional).
- Remove the bay leaf before serving.
- Serve hot over cooked rice.
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
7g
Fat
14g
Carbs
9g
