Black-Eyed Peas with Ham Bone or Ham Hock
By Jeanne Benavidez jeanneben
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.
dried black eyed peas
ham bone or ham hock
chicken or vegetable stock
ground black pepper
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.