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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This simple dish is a New Year's Day tradition in our home, as it is in many homes across the southern part of the United States, and the recipe is based on one that was published in a local newspaper many years ago. We like ours doused with hot sauce and served with cornbread. Prep time does not include overnight soaking of peas. Ingredients:
1 lb dried black-eyed peas |
2 tablespoons vegetable oil |
1 large onion, peeled and finely chopped |
2 -3 large garlic cloves, minced |
1 teaspoon oregano |
5 cups chicken stock |
1 -2 lb smoked pork shanks or 1 -2 lb smoked ham hock |
8 cups hot cooked rice |
Directions:
1. Soak peas overnight with water to cover by 2 inches. Drain and set aside.
2. In large Dutch oven, saute' onion and garlic in oil until onion is transparent. Add peas, oregano, chicken stock, and pork.
3. Bring to a boil; lower heat, cover and cook slowly until peas are tender, about 30-40 minutes (I usually cook mine about an hour), adding additional liquid if needed.
4. Remove shanks/hocks, setting aside until cool enough to handle; pick meat from bones and add it back to the peas (discard skin, fat, and bones). Add salt to taste.
5. Serve over rice.
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