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Prep Time: 0 Minutes Cook Time: 130 Minutes |
Ready In: 130 Minutes Servings: 12 |
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This is a slight twist on a southern tradition. The chicken broth instead of water adds a great depth of flavor. Ingredients:
1 lb dried black-eyed peas |
2 smoked ham hocks |
2 sweet onions (vidalia, wala-wala, etc.) |
1 t dried thyme |
salt |
pepper |
low-sodium chicken broth (to cover, usually 2 boxes) |
olive oil |
Directions:
1. Rinse and sort peas and remove any stones. No need to pre-soak.
2. Dice onions and sautee for 5 minutes in olive oil. Add salt to sweat.
3. After onions are translucent, add ham hocks and thyme. Stir through and continue to sautee for 3 minutes.
4. Add peas to pan and cover with broth.
5. Reduce heat to low and cook covered for 1 hour and 45 minutes at a low simmer.
6. Remove ham hocks from pot, remove meat from bones, shred, return to pot.
7. Reseason with salt if needed, season with pepper.
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