Black-eyed Pea Stew With Rice

Total Time: 1 hr 52 mins Preparation Time: 30 mins Cook Time: 1 hr 22 mins

Ingredients

• 2 lbs boneless lamb chops, cut into cubes
• 2 tablespoons olive oil, divided
• 1 large onion, chopped
• 4 celery ribs, chopped
• 1 large red bell pepper, chopped
• 1 jalapeno pepper, seeded and finely chopped
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 3 (15 ounce) cans black-eyed peas, rinsed and drained
• 1 (32 ounce) container chicken broth
• 1 bay leaf
• 1 (28 ounce) can crushed tomatoes
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon hot sauce
• 1/4 teaspoon cayenne pepper
• hot cooked rice

Recipe

• 1 stir/saute lamb in 1 tablespoon hot oil in a large pot over med-high heat for 8-10 minutes; remove lamb and set aside.
• 2 add in remaining oil; stir/saute onion and next 4 ingredients in hot oil for 5 minutes.
• 3 stir in oregano and thyme; cook, stirring often 2 minutes.
• 4 add in peas, broth, and bay leaf; bring to a boil.
• 5 cover, lower heat, and simmer 45 minutes, stirring occasionally.
• 6 stir in tomatoes; simmer 20 minutes, stirring occasionally.
• 7 stir in reserved lamb, salt, and next 3 ingredients.
• 8 remove bay leaf; serve over rice.