Lucky New Year's Black-Eyed Pea Stew


  • 3 tablespoons vegetable oil
  • 1onion, chopped
  • 2 cloves garlic, minced
  • 3 cups finely shredded napa cabbage
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 1 pound ham hocks
  • ⅛ teaspoon cayenne pepper
  • 2bay leaves
  • ½ teaspoon Cajun seasoning
  • salt to taste
  • 1 quart chicken stock
  • 1 (10 ounce) package frozen black-eyed peas
  • 1 ½ cups basmati rice, well rinsed
  • 3 cups water
  • Directions

  • Step 1

    Heat the oil in a deep pan or stockpot set over medium-high heat. Stir in the onions and garlic, and cook until transparent, about 5 minutes. Mix in the Napa cabbage; toss and cook until wilted, about 2 minutes. Add the ham hocks, cayenne pepper, bay leaf, Cajun seasoning, and salt, stirring for 2 minutes more. Pour in the chicken stock and black-eyed peas. Bring the mixture to a boil, then reduce heat to low and cook uncovered for 2 hours.


  • Step 2

    Meanwhile, place the rice and water 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 the ham hocks from the pot. Coarsely chop the meat, and return to the black-eyed pea mixture. Serve hot over Basmati rice.

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