Calypso Beans, Tomato and Poblano Stew

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.