Spicy Ham Hocks and Black-Eyed Peas |
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Prep Time: 1 Minutes Cook Time: 1 Minutes |
Ready In: 2 Minutes Servings: 8 |
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You can serve this on rice or simply as a side dish. It's alittle bit spicy, but you might like to add some Tabasco or hot green pepper sauce to give it a little more punch. I do. Ingredients:
1 (16 ounce) package dried black-eyed peas |
3 cups low sodium chicken broth |
2 cups water |
1 lb smoked ham hock |
1 large onion, chopped |
2 celery ribs, chopped |
2 carrots, diced |
1 -3 jalapeno pepper, seeded and minced |
1 teaspoon salt |
1 teaspoon black pepper |
Directions:
1. Place black-eyed peas in a large deep pan.
2. Cover with enough water to be about 2-inches deep over peas.
3. Bring to a boil, boil 3 minutes, then remove from heat.
4. Cover and allow to sit for 1 hour.
5. Drain water off of black-eyed peas.
6. Add the broth, 2 cups of water, ham hocks, onions, celery, carrots, jalapenos, salt and pepper to the black-eyed peas and bring to a boil.
7. Reduce heat and cook, covered, for about 1 hour, or until black-eyed peas are tender, stirring occasionally.
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