It’s hatch pepper season! I paired these peppers grown in our garden with fresh hulled black eyed peas I found at @heb and let me tell you, it did not disappoint!
I love using fresh peas because it greatly reduces the cooking time and they really do taste better than dried or canned. To save more time, skip roasting the peppers and throw them in with all the veggies. Enjoy!
-fresh hulled peas, about 12oz, rinsed and picked over
-2 strips of bacon, chopped into small pieces
-1 cup each: carrots, celery, and onion, roughly chopped
-1 bell pepper, chopped -3 hatch peppers, roasted and chopped; remove seeds of you prefer less spice
-1 tbsp minced garlic
-2 bay leaves
-4 cups of water
-2 tsp @betterthanbouillon
-Salt and pepper to taste
-To roast the hatch peppers: place peppers on a parchment lined pan. Lightly oil and salt. Roast at 425F until browned, about 10 minutes, flipping halfway through.
-In a large pot or Dutch oven, cook bacon until crispy. Remove and set aside. Carefully remove all but 1 tbsp bacon grease from pan.
-Add carrots, onion, celery, and bell pepper and give a good stir. Cook until onions begin to turn translucent and veggies begin to soften, about 10 minutes
-Add garlic and cook for 1 minute
-Add fresh peas, water, @betterthanbouillon, roasted hatch peppers, bay leaves, salt, and pepper. Give another good stir.
-Bring dish up to a boil, then turn down and simmer for at least 30 minutes or until they peas are soft. The longer you cook on low heat, the better the flavors will be. I let mine cook for about 2 hours and it was
-This works well as a main dish or can serve it alongside sausage, veggies, and cornbread