 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
A basic yet delicious black eyed pea recipe. I don't know if it is traditional or not, but it sure is comfort food! Ingredients:
1 16 oz bag of dried black eyed peas (soaked overnight) |
2 stalks celery |
2 carrots |
1 medium onion |
3 or 4 15 oz cans chicken broth |
2 lbs smoked ham shanks or hocks |
3 bay leaves |
freshly ground black pepper to taste |
2 tbs olive oil |
your favorite rice, cooked of course |
Directions:
1. Make sure the peas have been soaked overnight
2. Chop the celery, carrots and onion
3. Heat a stock pot or dutch oven over medium heat and add olive oil (you may need a bit more or less, depending in the pot)
4. Add the vegetables to the pot and cook until onions are clear, stirring every few minutes (this may take 10-15 minutes)
5. Add the ham, add enough chicken broth to cover and bring to a boil
6. Once boiling, add the beans and the bay leaves
7. Bring to a boil once again, and then reduce heat to slow simmer (mediumlow seems to work on my stove)
8. Add several grinds of black pepper
9. Let simmer for 4 1/2 to 6 hours, adding black pepper to taste from time to time
10. After 2 hours, remove ham meat from the bones and leave larger bones in the pot
11. Remove bay leaves and bones
12. Serve with rice
|
|