Recipe courtesy of Tyler Florence

Calypso Beans, Tomato and Poblano Stew

  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 20 min
  • Cook: 1 hr 10 min
  • Yield: 8 to 10 servings
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Ingredients

3 tablespoons extra-virgin olive oil

1 medium onion, chopped

3 garlic cloves, chopped

1 bay leaf

1 ham hock

1 pound dried calypso beans (or black-eyed peas), soaked overnight and drained

1 tablespoon ground cumin

3 canned chipotle peppers in adobe sauce

4 poblano chiles, roasted, seeded and chopped

4 tomatoes, seeded and chopped

1 bunch fresh cilantro leaves

Kosher salt and freshly ground black pepper

Lime wedges, for garnish

Directions

  1. In a large pot over medium-high heat add olive oil. When the oil is hot add the onion, garlic, bay leaf, and ham hock; cook for 5 minutes. Add the beans and stir in the cumin, chipotles, chiles, tomatoes, and cilantro; season with salt and pepper. Pour in enough water to cover the beans by 1-inch and bring it to a boil. Cover and cook over medium-low heat until the beans are tender, about 1 hour. Remove the bay leaf and discard; pick the meat from the ham hock, discard the bone, and return the meat to the pot. Taste it and adjust the seasoning. Serve with lime wedges for garnish.

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