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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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TEX MEX BLACKEYED PEAS This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Wrey Estate in Dallas, Texas in 1998. Ingredients:
1 ham hock |
2 cups water |
1 medium white onion chopped |
1 cup dried black eyed peas soaked overnight in refrigerator |
1 teaspoon salt |
2 teaspoons freshly ground black pepper |
Directions:
1. Place meat in saucepan with water then add onion and cover.
2. Cook over low heat for 1 hour then drain peas and discard any discolored ones.
3. Add peas to meat and add more water if necessary.
4. Continue cooking for 1 hour or until peas are tender.
5. Season with salt and pepper then cut ham hock into small pieces and add back to peas.
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