Yellow Eye Peas with Epazote
Yellow eye peas, also known as dot-eye or molasses face beans, have a rich and meaty flavor similar to black-eyed peas. This yellow eye pea stew combines the fresh flavors of oregano and epazote, a natural digestive, with meaty andouille sausage and a rich, chicken and ham based broth. This is a stick-to-your-ribs stew that will keep you warm and satisfied in these last few wintery weeks.
Ingredients
- 1 lb. dried yellow eye peas*
- 6 cups water
- 1 can chicken stock
- 1 8oz smoked ham hock
- 4 ribs celery (diced)
- 2 large carrots (diced)
- 1 medium onion (diced)
- 4 cloves garlic (smashed)
- 5-6 leaves fresh Epazote (more to taste)
- 2 fresh bay leaves
- 3 fresh andouille sausage, sliced into ¼ inch rounds
- 2 sprigs fresh Oregano (more to taste)
- salt and pepper
Instructions
- Place dried beans in a medium-sized bowl and cover with cold water. Let soak overnight.
- In a large stock pot, combine the beans, water, chicken stock, ham hock, celery, carrots, onion, garlic, bay leaves and epazote. Let cook over medium-high heat until the beans have softened—about 45 minutes.
- Remove the ham hock, trim away the fat, and shred into bite size pieces. Add the meat back into the pot.
- Add the sausage, oregano, and salt and pepper to taste. Let cook for 15 minutes to give the flavors a chance to meld.
- Serve over white rice and garnish with hot sauce, fresh chives, and fresh oregano.
Notes
* If you can't find Yellow-eyed peas, you may substitute black-eyed peas, or beans of your choice, but stay away from lima beans.
