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Prep Time: 10 Minutes Cook Time: 95 Minutes |
Ready In: 105 Minutes Servings: 1 |
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Black-eyed peas are a traditional New Year's dish. Make this hearty version, flavored with ham hock and spicy peppers, to start the year off on the right flavor note. Ingredients:
3 cups low-sodium chicken broth |
3 cups water |
1 medium onion, chopped |
1 smoked ham hock |
1 bay leaf |
1/2 teaspoon pepper |
4 whole jalapeño peppers (optional) |
1 (16-oz.) package dried black-eyed peas |
1 teaspoon salt |
Directions:
1. Bring first 6 ingredients and, if desired, jalapeños to a boil in a Dutch oven; cover, reduce heat, and simmer 30 minutes.
2. Rinse and sort peas according to package directions. Add peas and 1/2 tsp. salt to Dutch oven, and cook, covered, 1 hour or until peas are tender. If desired, remove meat from ham hock, finely chop, and return to Dutch oven. Season with remaining 1/2 tsp. salt or to taste.
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