Michelle's Black-eyed Peas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Michelle makes her peas separately and serves them on a bed of rice or simply on the side. Ingredients:
1 (16-ounce) package dried black-eyed peas |
3 cups low-sodium chicken broth |
2 cups water |
2 (8-ounce) smoked ham hocks |
1 large onion, chopped |
1 rib celery, chopped |
2 medium carrots, diced |
1 small jalapeño pepper, seeded and diced |
1 teaspoon salt |
1 teaspoon pepper |
Directions:
1. Place peas in a Dutch oven; add water to cover 2 inches above peas. Bring to a boil; boil 1 minute. Cover, remove from heat, and let stand 1 hour. Drain peas, and set aside.
2. Bring broth, 2 cups water, and ham hocks to a boil in the Dutch oven over medium-high heat. Cover, reduce heat, and cook 1 hour.
3. Add peas, onion, and remaining ingredients; cook, covered, 45 minutes to 1 hour or until peas are tender, stirring occasionally.
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