In this dish a hunk of ham is left whole as it cooks with the peas. Not cutting it up is very country.

　　

Ingredients

serves 4 to 6

　　Extra-virgin olive oil

　　3 garlic cloves, smashed

　　1 fresh green chile, halved

　　1 piece country ham, about 4 ounces

　　1 pound dried black-eyed peas

　　2 bay leaves

　　2 quarts Chicken Stock (page 156)

　　Sea salt and freshly ground black pepper

　　1 (28-ounce) can whole tomatoes, hand-crushed

　　1/4 cup sugar

　　

Step 1

Place a 2-gallon stockpot over medium heat. Drizzle with a 2-count of oil. Sauté the garlic, green chile, and country ham together until the garlic is soft, about 3 minutes. Add the black-eyed peas, bay leaves, and chicken stock. Simmer for 45 minutes, until the beans are tender, stirring when you think about it. Wait until halfway through the cooking process to begin seasoning with salt and pepper. You want the flesh of the bean to break down a little bit first so the flavors can penetrate the beans.

　　

Step 2

In a separate pan, cook the tomatoes and sugar over medium-low heat for 20 minutes, stirring occasionally, until the tomatoes are like jam. Serve the black-eyed peas in a large bowl and spoon the sweet tomatoes on top.

　　Reprinted with permission from Tyler Florence's Real Kitchen by Tyler Florence. © 2003 Clarkson Potter