Black-Eyed Peas with Ham Bone or Ham Hock
This was a common dish served when we were growing up, especially on new year's. Mom would always make these black eyed peas, soft-fried potatoes, cornbread and sliced fresh vegetables. One of my favorite meals to this day. These internet pictures are examples of this recipe.
- 1 lb
- dried black eyed peas
- ham bone or ham hock
- 2 qt
- chicken or vegetable stock
- 1 medium
- onion, chopped
- 1 Tbsp
- chopped garlic
- 1 tsp
- ground black pepper
- 1 tsp
- tony chachere's creole seasoning
- salt to taste
1Sort the beans and remove any stones or bad beans. Rinse with cold water and set aside.
2In a stock pot, Bring ham bone or ham hock and 1 quart of stock to a boil; simmer for 1 hour before starting to cook beans.
3Add the black-eyed peas into pan with pork and add the other quart of stock and enough water to cover the beans by 2 inches.
4Add black pepper, onion and garlic. Bring back to a boil and simmer 1-1/12 hours or until beans are tender. Add salt. (If you are using ham hock, omit the salt. The ham hock will give the peas a more complex flavor and enough salt.)
5Allow beans to rest for @ 30 minutes before serving.