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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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These are just the best black-eyed peas I've had. Ordinarily I would use fresh jalapeño peppers,but the pickled worked very well in this. I like to serve this with Southern Cornbread made in a cast iron skillet. Served this on New Years day for good luck. Ingredients:
1 lb frozen black-eyed peas |
1 lb smoked ham hock (2 hocks) |
1 cup chopped onion |
32 ounces low sodium chicken broth |
3 cups water |
3 garlic cloves, chopped |
3 tablespoons pickled jalapeno chilies, chopped |
salt and pepper |
Directions:
1. Add peas to a large dutch oven.
2. Add chicken stock, water, onions and ham hocks.
3. Bring to a boil, cover and reduce heat to simmer for 1 hour.
4. Remove lid and add chopped garlic and jalapeños, cover and simmer another 30 minutes or until they are tender.
5. Season with salt and pepper to taste.
6. Remove ham hocks before serving. (You can add the meat from the hocks if you desire. I don't).
7. Enjoy.
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