Place the Peas in a pot and cover with water. Soak for at least 4 hours, or overnight.
Drain the Peas and return them to the pot. Add the Homemade Chicken Stock and Bay Leaf. Bring to a boil, then reduce heat and simmer for 1-1.5 hours, or until the Peas are tender.
While the Peas are simmering, make the Sherry Reduction: In a small saucepan, bring the Dry Sherry to a boil. Reduce heat and simmer until the Sherry is reduced to about 2 tablespoons, about 10-15 minutes. Set aside.
In a separate skillet, heat the Olive Oil over medium heat. Sauté the Aromatics until softened, about 5-7 minutes.
Add the Iberico Ham to the skillet and cook until lightly crisped, about 2-3 minutes.
Remove the Bay Leaf from the Peas. Stir in the sautéed Aromatics and Ham into the Peas.
Stir in the Sherry Reduction. Season with Smoked Paprika, Cayenne Pepper, Salt, and Black Pepper to taste.
Stir in the Fresh Parsley and Thyme. Serve immediately.
Ingredients
4
1225 gPound Dried Black Eyed Peas
4115 gOunces Iberico Ham-diced
1/260 gYellow Onion-finely diced
22Garlic Cloves-minced
1/260 gCelery-finely diced
1/27.5 mLTeaspoon Smoked Paprika
1/43.75 mLTeaspoon Cayenne Pepper
115 mLBay Leaf
Saltto taste
Black Pepperto taste
4946 mLCups Homemade Chicken Stock
1/460 mLCup Dry Sherry
22Tablespoons Fresh Parsley-chopped
11Tablespoon Fresh Thyme-chopped
230 mLTablespoons Olive Oil
Equipment
Large Pot
Small Saucepan
Large Skillet
Knife
Cutting Board
Instructions
Rinse the Dried Black Eyed Peas thoroughly.
Place the Peas in a pot and cover with water. Soak for at least 4 hours, or overnight.
Drain the Peas and return them to the pot. Add the Homemade Chicken Stock and Bay Leaf. Bring to a boil, then reduce heat and simmer for 1-1.5 hours, or until the Peas are tender.
While the Peas are simmering, make the Sherry Reduction: In a small saucepan, bring the Dry Sherry to a boil. Reduce heat and simmer until the Sherry is reduced to about 2 tablespoons, about 10-15 minutes. Set aside.
In a separate skillet, heat the Olive Oil over medium heat. Sauté the Aromatics until softened, about 5-7 minutes.
Add the Iberico Ham to the skillet and cook until lightly crisped, about 2-3 minutes.
Remove the Bay Leaf from the Peas. Stir in the sautéed Aromatics and Ham into the Peas.
Stir in the Sherry Reduction. Season with Smoked Paprika, Cayenne Pepper, Salt, and Black Pepper to taste.
Stir in the Fresh Parsley and Thyme. Serve immediately.
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