Black-Eyed Peas and Ham Hocks
- 2 lbs Smoked ham hocks; cut into2-inch slices
- 1/2 lbs Dried black-eyed peas;soaked for 4 hours &drained
- 2 Stalks celery; chopped
- 1 Yellow onion; peeled,chopped
- 1 Green bell pepper; chopped
- 1/2 tsp Crushed red pepper flakes;or to taste
- Salt and pepper to taste (becareful with the salt; theham hocks are alreadysalty)
Most Yankees have never seen a black-eyed pea. Actually, it is a bean, and it has a marvelous sort of smoky flavor that cooks up beautifully in the midst of a wonderful soul menu.
This is not an expensive dish. Most soul dishes are not expensive, which is one ofthe points behind soul. This is, however, terribly nutritious and enjoyable.
Place the ham hocks in a covered kettle and add just enough water to barely cover. Cover with the lid and bring to a boil. Simmer for 2 hours, or until tender. Add the peas, drained, along with the remaining ingredients. Careful with the salt!
Cook, covered, until the peas are tender, about 45 minutes. You may wish to remove the lid and reduce some of the juices before serving.
This dish offers soup, meat, and sustenance. Add a salad and some rolls and enjoy.Servings:
Source: The Frugal Gourmet Cooks American
Submitted by: Recipe Group Member
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