Veal chops with black-eyed peas stew

Veal chops with black-eyed peas stew

At the table

By
From
Basque
Serves
4
Photographer
Laura Edwards

Beef is without doubt the most popular meat in the Basque Country, but veal is used widely too. I love veal – it’s so tender and versatile for cooking.

I will never understand why black-eyed peas are not as popular in the UK as other beans – I think they have lots more flavour. Just cook them with a few vegetables and you will have a dish you can serve either on its own or as a side dish to go with grilled pork or any oily fish such as grilled mackerel.

Ingredients

Quantity Ingredient
350g dried black-eyed peas
1 onion, chopped
1 carrot, chopped
2 garlic cloves, bashed
2 bay leaves
750g fresh vegetable stock
4 veal chops
sea salt
freshly ground black pepper
olive oil
handful chopped parsley

Method

  1. Soak the peas for 12 hours in cold water, changing the water a couple of times. The next day, drain the peas and put into a pan with the onion, carrot, garlic, bay leaves and stock. Bring to the boil, then reduce to a simmer and cook for 1½–2 hours until tender and the sauce is clinging to the peas.
  2. When the peas are cooked, season the veal chops and rub with oil. Heat a chargrill pan or heavy-based frying pan over a high heat and cook the veal for 2–3 minutes each side until cooked but still a little pink in the middle. Set aside to rest for 5–8 minutes.
  3. Stir the parsley into the peas and serve with the veal chops.
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