MY HAM and BLACKEYE PEAS STEW with BREADFRUIT (MAPEN) TOSTONES, INSIDE!

Blackeye Peas are not your everyday beans to cook for whatever reasons. I cook beans often, however, I keep forgetting them simply because you cannot find them in every store you shop. So when I find them, I purchase several cans to keep in stock. They are real comfort food! Smile.
 
Category:  Entrée  
Approx. Prep and Cook Time: Under 30 Minutes
Approximate Cost: $9.40 or $4.70 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   
Servings: 2+
 
Ingredients
1 (15oz.) can of Blackeye Peas, drained and rinsed. ($1.20)
1 tsp. Angie’s dray seasoning (.20)
2 tbsp. Angie’s basting olive oil (.60)
1 tbsp. Roasted Garlic and Herbs (.15)
2 frozen sofrito cubes (.35)
½ a med-size onion, chopped (.20)
4 cloves of garlic (.20)
½ bag of cubed or chopped ham ($2.00)
2 c. Chicken stock (or more as needed) ($1.25)
4 breadfruit tostones cut in strips ($2.00)
Chopped chives to garnish
1 avocado ($1.25)
 
Directions
Add to a small size pot or saucepan with the basting oil, the ½ a chopped onion, garlic and ½ bag of cubed or chopped ham. Sauté until golden.
Defrost the 4 breadfruit tostones and cut in strips.
Drain and rinse the beans.
Add the beans, sofrito and tostones strip to the pot where you Sautéed the onion and garlic.
Add the chicken stock, my dry seasoning and Roasted Garlic and Herbs. Stir and cook over med-low until the stock is reduced and thickened.
The breadfruit tostones will thicken the beans sauce and stock. At this point you will decide how thick do you like your stew by cooking it for 10 or 20 minutes.
Slice the avocado and start plating.
 
My Links:
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil