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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I find pork the secret to a good black-eyed pea recipe. A double dose of ham for flavor and slow and gentle cooking creates this perfect side dish. Ingredients:
1 pound dried black-eyed peas, sorted and rinsed |
1 large onion, chopped |
2 tablespoons olive oil |
2 ounces sliced salt pork belly, chopped |
6 garlic cloves, minced |
2 bay leaves |
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme |
1/4 teaspoon crushed red pepper flakes |
1/4 teaspoon pepper |
1 carton (32 ounces) reduced-sodium chicken broth |
2 smoked ham hocks |
Directions:
1. Place peas in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse peas, discarding liquid; set aside.
2. In the same pan, saute onion in oil until tender. Add the pork belly, garlic, bay leaves, thyme, pepper flakes and pepper; cook 1 minute longer.
3. Add the broth, ham hocks and peas; bring to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until peas are tender, stirring occasionally and adding additional water if desired.
4. Discard bay leaves. Remove ham hocks; cool slightly. Remove meat from bones if desired; finely chop and return to pan. Discard bones. Yield: 6 servings.
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