Ingredients
- 1 tablespoon olive oil
- 1 large ham hock
- 1 cup onion, chopped
- 1/2 cup celery, chopped
- 1/2 cup green pepper, chopped
- 1 tablespoon chopped garlic
- 1 pound black-eyed peas, soaked overnight and rinsed
- 1 quart chicken stock
- Bay leaf
- 1 teaspoon dry thyme leaves
- Salt, black pepper, and cayenne
- 3 tablespoons finely chopped green onion
- 3 cups steamed white rice
Directions
Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice.
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By Don Otto
on February 13, 2013
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Who knew that such a simple recipe could taste so good? I almost can't eat enough, but it's so satisfying and it stays with you. Goes great with Louisiana style hot sauce and sauteed greens with garlic.
By Michael1969
Urbandale, Iowa
on January 12, 2013
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This recipe truly exceeded our expectations. This is an earthy flavored dish, and the combination of rice and black eyed peas were actually quite good together.
The only variation on our part is that instead of using a ham hock we used a smoked shank. They are essentially the same. After cooking the dish most of the way I pulled out the shank, boned it, trimmed out some of the fat, and put it back into the dish. That provided little nuggets of goodness as we ate dinner!
By mcm080203_11592483
Cranford, NJ
on January 02, 2013
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Don't know if I'll get in trouble with the southeners for this, but I was at my mother-in-law's in NC for the New Year and I made this with Andouille sausages because that's what we had on hand and we all agreed it was FANTASTIC!! Cut them up, browned them really well, took them out and added them back in for the last 25 min. Awesome.
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