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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is my remembrance of my Pa Buck's version of this Southern classic. Ingredients:
1 tablespoon olive oil or bacon fat (my pa buck never had olive oil in his kitchen!) |
1 large ham hock |
1 cup onion, chopped |
1/2 cup celery, chopped |
1/2 cup green pepper, chopped |
1 tablespoon chopped garlic |
1 pound black-eyed peas, soaked overnight and rinsed |
1 quart chicken stock |
bay leaf |
1 teaspoon dry thyme leaves |
salt, black pepper, and cayenne |
3 tablespoons finely chopped green onion |
3 cups steamed white rice |
Directions:
1. Heat oil or bacon drippingsin a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice, white bread, or cornbread.
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