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Stewed Black Eyed Peas and Hoe Cakes CARLA HALL, CLINTON KELLY

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Clinton and Carla are teaming up to create delicious Stewed Black Eyed Peas and Hoe Cakes!

2 tablespoons vegetable oil
1 medium yellow onion (peeled, minced)
2 garlic cloves (peeled, minced)
1 medium red bell pepper (small dice)
1 green bell pepper (small dice)
1 teaspoon cayenne pepper
1 tablespoon tomato paste
4 sprigs fresh thyme
1 pound black eyed peas ( rinsed, picked through)
1 can can crushed tomatoes (28 ounces)
1 quart chicken stock
Kosher salt and freshly ground black pepper (to taste)
1 cup all-purpose flour
1 1/2 cups yellow cornmeal
1/4 cup sugar
1 teaspoon Kosher salt
1 teaspoon baking soda
1 1/2 cups buttermilk
2 large eggs
1/4 cup vegetable oil
4 tablespoons unsalted butter (melted)

For the Black Eyed Peas: In a large pot, add the black-eyed peas and cover with water. Cover and set aside to soak overnight. Drain the water and rinse.
In a large Dutch oven over medium-high heat, add the vegetable oil, onion, garlic, red and green bell peppers. Cook for 3-5 minutes until softened. Add the cayenne, and tomato paste. Cook for 1 minute. Add the thyme. Stir in the black eyed peas, tomatoes and chicken stock. Season with salt and pepper. Bring to a boil, then lower the heat to a simmer. Cover and cook for 20-25 minutes, until the peas are tender.
For the Hoe Cakes: Preheat a cast iron griddle or skillet over medium high heat.
In a large bowl, whisk together flour, cornmeal, sugar, salt, and baking soda. Stir in the buttermilk, eggs, and oil, whisk until combined.
Brush melted butter onto preheated griddle. Using a 2-ounce ladle, ladle the batter onto the griddle. Once bubbles form on the top, flip the hoe cake, cook until golden brown, about 4 minutes.
Serve with stewed black eyed peas.
Tip: Make the stewed black eyed peas in advance and keep in the refrigerator in a sealed container for up to 5 days or freeze for 1 month.

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