One Pan Wonders

This is the one Warner Springs Monty has been raving about. He hates blackeyed peas and even he likes this.

Black Eyed Pea Stew

About 1 pound (a little more) dried black eyed peas

2 cans diced tomatoes

1 can chicken broth

2 ham hocks

1 jar roasted bell peppers, drained

1 medium onion, chopped

Dump everything in the crock pot and then add enough water to more than cover the beans.

I ran the crock pot on low all night long – about 9 hours.

Allow the stew to cool, remove bones any visible fat and/or skin from the ham hocks (the meat will have fallen off the bones) and discard.

Spread on lined dehydrator trays. Run the dehydrator for about 6 hours at about 150*.

This made enough stew for me to dry 6 trays worth, plus some for 2 lunches and one dinner at home.

Store in zip-lock bags when dry. With added rice, this makes enough for 12 or more backpacking meals. When putting meals together, I do about 2 parts stew to 1 part rice, but adjust to your own tastes.

Hot sauce can be added to final stew (after rehydrating) just before eating for more of a kick.

Cornbread or Hoh Cakes would be excellent with this.