black-eyed peas w/grilled bell peppers, roasted corn, basil + paprika cumin oil

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Grill, skin, and seed 2 bell peppers (about 12 oz [340 g]), any color, and cut into strips. Pan roast sweet corn kernels (1/2 cup [75 g] per person) and add the peppers at the end. Portion the cowpeas into bowls and top with the corn/pepper salad, a few torn leaves of basil, and a healthy spoonful of Paprika Cumin Oil (page 40).

Step 2

In a Dutch oven, heat a glug of neutral oil over medium heat. Add the herbs (if using) and briefly fry to bloom, about 30 seconds. Add the onion, garlic, and celery and sweat until soft.

Step 3

Add the carrots and beer to deglaze and let reduce by half. Add the cowpeas and ham hock, then add enough water to cover by 2 in [5 cm] and bring to a boil.

Step 4

Lower to a simmer and cook until the peas are tender and the ham hock pulls easily when probed with a fork, about 40 minutes.

Step 5

Lift the ham hock from the pot and let cool until easy to handle. Pull the meat from the bone, discarding any skin, bone, or tendon. Return the meat to the pot and season with salt or pepper as desired.