Lucky New Year's Black-Eyed Pea Stew

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.

• Preparation Time: 15 mins
• Cooking Time: 2 hr 30 mins
• Total Time: 2 hr 45 mins
• Calories: 815 Calories

Ingredients

• 1 onion, chopped
• salt to taste
• 3 cups water
• 3 tablespoons vegetable oil
• 2 cloves garlic, minced
• 2 bay leaves
• 1 quart chicken stock
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 pound ham hocks
• 1 (10 ounce) package frozen black-eyed peas
• 3 cups finely shredded napa cabbage
• 0.125 teaspoon cayenne pepper
• 0.5 teaspoon Cajun seasoning
• 1.5 cups basmati rice, well rinsed

Recipe Instructions

Step 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.

Step 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.

Step 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.