Black-Eyed Peas with Ham Bone or Ham Hock
By
Jeanne Benavidez
@jeanneben
1
★★★★★ 1 vote5
Ingredients
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1 lbdried black eyed peas
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1ham bone or ham hock
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2 qtchicken or vegetable stock
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1 mediumonion, chopped
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1 Tbspchopped garlic
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1 tspground black pepper
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1 tsptony chachere's creole seasoning
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·salt to taste
How to Make Black-Eyed Peas with Ham Bone or Ham Hock
- 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.