Home 2019 Fall 2019 Publisher’s Peas

Publisher’s Peas

photo by Jacob Blount


1 pound dried black-eyed peas
2 tablespoons olive oil
4 carrots, sliced
1 poblano or pasilla pepper, diced
1 green bell pepper, diced
1 small jalapeño pepper, deseeded and finely chopped (optional)
1 yellow onion, diced
4 garlic cloves, finely chopped
1 large celery stalk, sliced
(leaves reserved and sliced)
1 smoked ham hock
1 pound ham steak, defatted and cut into small cubes
1 tablespoon ground cumin
½ tablespoon coriander
Salt and pepper, to taste


In a large bowl, cover peas with water and soak them overnight. Add water as needed to keep the level above the peas. Put olive oil in a large Dutch oven and add the carrots, peppers, onion, garlic and celery stalk. Sauté until softened, but not mushy. Drain the peas and add them to the vegetable mixture. Add water to cover—more if you prefer a soup-like consistency; less if you prefer a stew-like consistency. Add ham hock, cubed ham, reserved celery leaves, cumin, coriander, and salt and pepper. Stir mixture and bring to a slow boil. Reduce heat to simmer and cook 90 minutes or until desired softness is reached. Adjust seasonings and serve with green Tabasco or green Cholula sauce, and corn bread or garlic bread.

—Recipe by Tom Brock,
publisher of Boulder Magazine

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