Calypso Beans, Tomato And Poblano Stew

Recipe Ingredients

3 tablespoons	45ml	Extra-virgin olive oil
1 tablespoon	15ml	Onion - chopped (medium)
3		Garlic cloves - chopped
1		Bay leaf
1		Ham hock
1 lb	454g / 16oz	Dried calypso beans (or black-eyed peas) - soaked overnight,
		And drained
1 tablespoon	15ml	Ground cumin
3		Canned chipotle peppers in adobe sauce
4		Poblano chiles - roasted, seeded,
		And chopped
4		Tomatoes - seeded, chopped
1		Fresh cilantro leaves
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
		Lime wedges - for garnish

Recipe Instructions

In a large pot over medium-high heat add olive oil. When the oil is hot add the onion, garlic, bay leaf, and ham hock; cook for 5 minutes.

Add the beans and stir in the cumin, chipotles, chiles, tomatoes, and cilantro; season with salt and pepper. Pour in enough water to cover the beans by 1-inch and bring it to a boil. Cover and cook over medium-low heat until the beans are tender, about 1 hour.

Remove the bay leaf and discard; pick the meat from the ham hock, discard the bone, and return the meat to the pot. Taste it and adjust the seasoning. Serve with lime wedges for garnish.

This recipe yields 8 to 10 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1E19) - from the TV FOOD NETWORK

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