Black-Eyed Pea Stew from ‘Southern Soups & Stews’

This week, we’re spotlighting recipes from Southern Soups & Stews: More Than 75 Recipes from Burgoo and Gumbo to Etouffée and Fricassee by Nancie McDermott (Chronicle Books), a collection of hearty, crowd-pleasing dishes from around the American South. Try making the recipes at home and let us know what you think!

Photograph by Leigh Beisch

By Nancie McDermott

Wilhelmina Toney Watkin’s Black-Eyed Pea Stew
Serves 6 to 8

Food writer Heather Watkins Jones grew up nourished by the cooking and wisdom of her maternal grandmother, Wilhelmina Toney Watkins, known lovingly as “Mom-Mom.” Born and raised in Hartsville, South Carolina, Mrs. Watkins moved to New Jersey as a young woman, packing her Southern cultural wisdom and culinary knowledge in her suitcase along with her tangible belongings. Heather loves cooking her Mom-Mom’s stew on chilly days for its satisfying flavors, and also for its connections to her family’s roots. She takes pleasure in sharing this family treasure with students in her cooking classes as well as with her daughters, hoping all of them will keep the love going by passing the recipe on.

3 tablespoons vegetable oil or lard
1 ? cups chopped onions
1 ? pounds smoked ham hocks or hot Italian sausage
2 teaspoons chopped garlic
One 14-ounce can crushed or diced tomatoes
1 quart chicken stock
1 pound dried black-eyed peas
? teaspoon salt
? teaspoon freshly ground pepper

In a large Dutch oven or stockpot, heat the vege-table oil over medium-high heat until a bit of onion sizzles at once. Add the onions and cook until they are fragrant, 3 to 4 minutes. Add the ham hocks and garlic, turn the heat to medium, and cook for 5 min-utes more, stirring often so that the onions soften and wilt without much browning.

Add the tomatoes and cook, stirring often, for 5 minutes more. Add the stock, black-eyed peas, and 3 cups water. Increase the heat to bring everything to a boil, and stir well. Add the salt and pepper and adjust the heat to maintain a lively simmer.

Cover partially and cook, stirring now and then, until the peas are tender, about 2 hours. Remove the ham hocks and set them out on a plate until they are cool enough to handle. Remove the meat, chop it finely, and return it to the pot. Stir well. Serve the stew hot or warm.

Reprinted with permission from Southern Soups & Stews: More Than 75 Recipes from Burgoo and Gumbo to Etouffée and Fricassee by Nancie McDermott (Chronicle Books).

For more awesome soups to inspire you this fall, visit our Soups & Stews Pinterest board and get to pinning!

More soups to cozy up to:

Chicken Soup That Really Will Warm the Soul

Butternut Squash Soup from ‘My Kitchen Year’

Pumpkin Who? Kabocha Squash Soup Is Where It’s At