Black-Eyed Peas with Ham Bone or Ham Hock
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|1 lb||dried black eyed peas|
|1||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|
Odessa, TX (pop. 99,940)
Member Since Oct 2010
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.
Sort the beans and remove any stones or bad beans. Rinse with cold water and set aside.
In 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.
Add 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.
Add 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.)
Allow beans to rest for @ 30 minutes before serving.