Calypso Beans, Tomato and Poblano Stew


  • 3 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • 1 bay leaf
  • 1 pound dried calypso beans (or black-eyed peas), soaked overnight and drained
  • 1 tablespoon ground cumin
  • 3 canned chipotle peppers in adobe sauce
  • + 6 more ingredients
    • 4 poblano chiles, roasted, seeded and chopped
    • 4 tomatoes, seeded and chopped
    • 1 bunch fresh cilantro leaves
    • Kosher salt and freshly ground black pepper
    • 1 ham hock
    • Lime wedges, for garnish

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...

View full recipe at SpringPad


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