lucky new year's black-eyed pea stew

Ingredients

• Servings: 4
• 3 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups finely shredded napa cabbage
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 pound ham hocks
• 1/8 teaspoon cayenne pepper
• 2 bay leaves
• 1/2 teaspoon seasoning
• salt to taste
• 1 quart chicken stock
• 1 (10 ounce) package frozen black-eyed peas
• 1 1/2 cups basmati rice, well rinsed
• 3 cups water

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs 45 mins

Ready Time: 3 hrs


• 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, 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.
• 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.
• 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.