© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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1 pound dried black-eyed peas
6 cups hot water
2 large smoked ham hocks
½ cup chopped onion
2 teaspoons course kosher salt
½ teaspoon crushed red pepper
2 bay leaves
1 tablespoon garlic, chopped fine
3 cups cooked white rice
Rinse and pick over the peas. Soak overnight in enough cold water to cover by 2 inches.
Add the hot water to a large pot with the drained peas and ham hocks. Bring to a boil, skim off foam and reduce heat. Add remaining ingredients except for rice. Simmer uncovered approximately 2 hours until beans are tender and meat is falling off the bones.
Remove meat from bones and return to pot. Most of the liquid should be absorbed. Remove bay leaves and serve over rice.