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1
Black-Eyed Peas with Ham
Submitted by Definitely Leopard on January 2, 2013 in Legumes, Main Courses
| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
Ingredients
- 2 Tablespoons Olive Oil
- 1 cup Onions, Chopped
- 2 Tablespoons Garlic, Minced
- 2 whole Bay Leaves
- 1 sprig Fresh Thyme
- 1 whole Ham Hock
- 1 cup Ham, Cut Into Small Pieces
- 1 pound Dried Black-Eyed Peas, Soaked In Cold Water Overnight And Rinsed Well
- 4-¼ quarts Chicken Stock
- 1 cup Cold Water
- ½ teaspoons Salt
- ½ teaspoons Black Pepper
Preparation Instructions
In a medium stockpot, heat the olive oil over medium-high heat. When the oil is hot, add the onions and cook for 2 minutes. Stir in the garlic, bay leaves, thyme, ham hock and diced ham. Add the black-eyed peas, chicken stock and water. Bring to a boil, partially cover and reduce to a simmer.
Simmer for about 20 minutes, uncover and cook an additional 20 minutes, or until the peas are tender.
Adapted from Emeril Lagasse.
