Put peas in a pot and cover with water by 2 inches. Bring to a boil over high heat, reduce heat, and simmer for 2 minutes. Remove from heat, cover, and let them soak for 1 hour. (Or cover the with cold water and let soak overnight.)
Drain tomatoes reserving the liquid. Hand crush tomatoes into a medium saucepan, add sugar and 1/2 cup of the tomato liquid. Cook over medium-low heat, being careful not to let it burn, until liquid has evaporated and tomatoes are thick, about 30 minutes.
In a large pot set over medium heat add olive oil, onion, garlic, and ham hock. Cook until the onions are soft, about 5 minutes. Add the soaked peas and stock and cook, covered, until peas are tender, about 20 minutes. Add some water if you need more liquid. Remove ham hock and fold in the tomato mixture. If desired, remove meat from hock, discarding skin and fat, and add to pea and tomato mixture. Taste, season with salt and pepper, and serve.
Makes 4 to 6 servings.
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|Serving Size: 1 Serving (803g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 120 (25%)|
|Amt Per Serving||% DV|
|Total Fat 13.3g||18 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 45.1mg||14 %|
|Sodium 1292mg||45 %|
|Potassium 1169.3mg||31 %|
|Total Carbohydrate 63.9g||19 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 59.8g|
|Protein 27.8g||40 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 488
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