Black Eyed Peas with Arugula Pesto
 
Ingredients
  • 1- 1lb. bag of dried black eyed peas
  • 1 ham shank, in three pieces (have the butcher cut it if it is not already cut)
  • 2 tablespoons butter
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 2 cloves of garlic, chopped
  • 1 bottle of beer
  • 1 can stewed tomatoes
  • 2 teaspoons salt
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon dried thyme
  • 1 quart of chicken stock
  • Dash of red pepper flakes
  • Arugula pesto for garnish
Instructions
  1. Start the night before by opening the bag of peas and sorting through them to remove any rocks or bad looking beans. Place the dry beans in a bowl and cover with plenty of water. They need to soak at least 8 hours. Check on them at some point and add water as needed to keep them covered. Drain and rinse them before adding to the pot.
  2. When you are ready to make the soup, melt the butter in a heavy stock pot and add the onions and celery and sauté until soft but not brown. Add the chopped garlic and sauté a few more minutes. Next add the bottle of beer. I like Red Hook ESP because I will have no problem in dealing with the rest of the six-pack, but any full bodied beer will do.
  3. Add the beans, the ham shank, pepper, thyme, and red pepper flakes. Add chicken stock until the contents of the pot are covered, and bring the pot to a boil then lower the heat to a simmer.
  4. After 90 minutes remove from heat and take out the ham shanks and let them cool. Add the tomatoes and salt. When the shanks are cool enough to handle, remove the meat from the bones and tear into bite size pieces.
  5. Once the beans have cooled a bit, I like to remove some of the fat that will rise to the top of the surface. The easiest way to do it is to mound the contents of the pot over to one side and ladle the liquid and fat from the surface into a grease separator. If you don’t have one of these gems, I recommend getting one, I find it an essential tool in my kitchen.
  6. Once you have removed the fat, return the de-greased liquid back to the pot along with the meat from the shank.
  7. Taste and adjust the seasoning adding more stock if necessary.
  8. You can thicken it if you want with a little cornstarch and water but I never do.
  9. When you are ready to serve, ladle the soup into bowls and garnish with the arugula pesto.
Recipe by Have You Eaten, SF? at https://haveyoueatensf.com/black-eyed-peas/