Black-Eyed Peas with Stewed Tomatoes and Chile

1. 1

   Place a 2-gallon stockpot over medium heat.

2. 2

   Drizzle with a 2-count of oil.

3. 3

   Saute the garlic, green chile, and country ham together until the garlic is soft, about 3 minutes.

4. 4

   Add the black-eyed peas, bay leaves, and chicken stock.

5. 5

   Simmer for 45 minutes, until the beans are tender, stirring when you think about it.

6. 6

   Wait until halfway through the cooking process to begin seasoning with salt and pepper.

7. 7

   You want the flesh of the bean to break down a little bit first so the flavors can penetrate the beans.

8. 8

   In a separate pan, cook the tomatoes and sugar over medium-low heat for 20 minutes, stirring occasionally, until the tomatoes are like jam.

9. 9

   Serve the black-eyed peas in a large bowl and spoon the sweet tomatoes on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.