Randy Evans’s Southern Peas

Name: Randy Evans’s Southern Peas
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 tbsp. olive oil; 1 small onion, finely chopped; 1 rib of celery; 1 carrot, peeled; 2 cups fresh or frozen Southern peas (such as zipper creams, black-eyeds, or butter beans); 2 1 ⁄ 2 cups chicken stock; 1 small smoked ham hock; Kosher salt and freshly ground pepper

Serves
serves 4

ANDRÉ BARANOWSKI

For this recipe, given to us by Randy Evans, the executive chef at Brennan's of Houston, Southern peas are simmered with a ham hock, carrot, celery, and chopped onions to add a sweet and smoky back note. See our favorite Southern peas »

Ingredients

1 tbsp. olive oil
1 small onion, finely chopped
1 rib of celery
1 carrot, peeled
2 cups fresh or frozen Southern peas (such as zipper creams, black-eyeds, or butter beans)
2 ¹⁄₂ cups chicken stock
1 small smoked ham hock
Kosher salt and freshly ground pepper

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Instructions

Step 1

In a 4-quart saucepan, heat oil over medium-high heat. Add onions and cook, stirring occasionally, until soft and translucent, about 10 minutes.

Step 2

Cut celery in half and do the same with the carrot; add both to the pan along with the peas, stock, and ham hock. Bring to a boil, lower heat to medium, and simmer, stirring occasionally, until tender and creamy, about 1 hour. (The time depends on the type and size of the peas.)