Calypso Beans, Tomato and Poblano Stew

Name: Calypso Beans, Tomato and Poblano Stew
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT1H10M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 8 to 10 servings
Cuisine: american
Ingredients: 3 tablespoons extra-virgin olive oil; 1 medium onion, chopped; 3 garlic cloves, chopped; 1 bay leaf; 1 ham hock; 1 pound dried calypso beans (or black-eyed peas), soaked overnight and drained; 1 tablespoon ground cumin; 3 canned chipotle peppers in adobe sauce; 4 poblano chiles, roasted, seeded and chopped; 4 tomatoes, seeded and chopped; 1 bunch fresh cilantro leaves; Kosher salt and freshly ground black pepper; Lime wedges, for garnish

Recipe courtesy of Tyler Florence

Watch how to make this recipe.

Calypso Beans, Tomato and Poblano Stew

0 Reviews

Level: Easy
Yield: 8 to 10 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

202

Total Fat

11

Saturated Fat

3

Carbohydrates

13

Dietary Fiber

4

Sugar

6

Protein

15

Cholesterol

35

Sodium

796

Total: 1 hr 30 min
Prep: 20 min
Cook: 1 hr 10 min

Level: Easy
Yield: 8 to 10 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

202

Total Fat

11

Saturated Fat

3

Carbohydrates

13

Dietary Fiber

4

Sugar

6

Protein

15

Cholesterol

35

Sodium

796

Total: 1 hr 30 min
Prep: 20 min
Cook: 1 hr 10 min

Ingredients

3 tablespoons extra-virgin olive oil

1 medium onion, chopped

3 garlic cloves, chopped

1 bay leaf

1 ham hock

1 pound dried calypso beans (or black-eyed peas), soaked overnight and drained

1 tablespoon ground cumin

3 canned chipotle peppers in adobe sauce

4 poblano chiles, roasted, seeded and chopped

4 tomatoes, seeded and chopped

1 bunch fresh cilantro leaves

Kosher salt and freshly ground black pepper

Lime wedges, for garnish

Directions

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 and bring it to a boil. Cover and cook over medium-low heat until the beans are tender, about 1 hour. Remove the bay leaf and discard; pick the meat from the ham hock, discard the bone, and return the meat to the pot. Taste it and adjust the seasoning. Serve with lime wedges for garnish.