Black-Eyed Peas With Stewed Tomatoes

Recipe Ingredients

1 lb	454g / 16oz	Dried black-eyed peas
1		Whole peeled tomatoes - (28 oz)
1/4 cup	49g / 1.7oz	Sugar
2 tablespoons	30ml	Extra-virgin olive oil
1 tablespoon	15ml	Onion - chopped (medium)
2		Garlic cloves - chopped
1		Ham hock
2		Chicken stock or water
		Kosher salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Put the peas in a pot and cover with water by 2 inches. Bring to a boil over high heat, reduce heat, and simmer for 2 minutes. Remove from the heat, cover, and let them soak for 1 hour. (Or cover the with cold water and let them soak overnight.)

Meanwhile, drain the tomatoes and reserve the liquid. Hand crush the tomatoes into a saucepan and add the sugar and 1/2 cup of the liquid. Cook over medium-low heat, being careful not to let it burn, until the liquid has evaporated and the tomatoes are thick, about 30 minutes.

In a large pot over medium heat add the olive oil, onion, garlic, and ham hock. Cook until the onions are soft, about 5 minutes. Add the soaked peas and the stock and cook, covered, until the peas are tender, about 20 minutes. Add some water if you need more liquid. Remove the ham hock and fold in the tomato mixture. Taste, season with salt and pepper, and serve.

This recipe yields 4 to 6 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1E25) - from the TV FOOD NETWORK

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