Winter is giving us a whipping. Bitter cold and deep snow kept us in for nearly the entire week before Christmas. We finally had a beautiful sunny day yesterday, which I put to good use by stocking up on all the groceries I knew I’d want if we were snowed-in again. Sure enough, the plows are out. Snow has been falling steadily for 12 hours or more.
It’s said that eating black-eyed peas on New Year’s Day will bring you luck. Here’s a recipe for a hearty stew I made today.
BLACK-EYED PEA, HAM & TOMATO STEW
- 1 cup dry black-eyed peas
- 1 cup chopped cooked ham (or bacon)
- 1-2 cloves of garlic, minced
- 1 & 1/2 cups onions, diced
- 1 (28 ounce) can diced tomatoes
- 1/4 teaspoon of salt or to taste
- 1/8 teaspoon pepper or to taste
- Optional: 1/4 teaspoon dry thyme
- 3/4 cup rice, either brown or white
- 6 cups water
- 1-2 cups veggie or chicken broth
- Pinch of red pepper flakes (more if you like it hot) or hot sauce (or let people add to individual servings.)
Yields 4-6 servings. Freeze any extra in 3 cup/24 oz. Glad or Ziploc containers. Let it thaw in the fridge for a day or thaw in a microwave.
Tip: Black-eyed peas are often sold in 1 lb. (2 cup) bags. Check the bulk foods section of your store to see if you can buy just one cup, or how ever much you’d like. If you end up with a little more or less than one cup, it won’t alter the stew too much. 1/4 too little or too much will get you very close to the same results.
You can buy rice this way, too.