Lucky New Year's Black-Eyed Pea Stew
Description
A savory New Year's Day stew made with good luck black-eyed peas and cabbage, with flavor from ham hocks and a kick from cayenne pepper seasoning.
Ingredients
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3 tablespoons vegetable oil
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1 onion, chopped
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2 cloves garlic, minced
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3 cups finely shredded napa cabbage
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1 pound ham hocks
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2 bay leaves
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1/2 teaspoon Cajun seasoning
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1/8 teaspoon cayenne pepper
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salt to taste
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1 quart chicken stock
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1 (10 ounce) package frozen black-eyed peas
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3 cups water
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1 1/2 cups basmati rice, well rinsed
Directions
1
Heat oil in a deep pan or stockpot set over medium-high heat. Stir in onion and garlic and cook until transparent, about 5 minutes. Mix in cabbage; toss and cook until wilted, about 2 minutes. Add ham hocks, bay leaves, Cajun seasoning, cayenne pepper, and salt, stirring for 2 minutes more. Pour in chicken stock and black-eyed peas. Bring the mixture to a boil, reduce heat to low, and cook uncovered for 2 hours.
2
Meanwhile, place water and rice into a saucepan. Bring to a boil, reduce heat to low, cover, and simmer until all liquid is absorbed and rice is light and fluffy, about 20 minutes.
3
Before serving, remove ham hocks from the pot. Coarsely chop the meat and return to the black-eyed pea mixture. Serve hot over rice.