Black Eyed Peas with Ham Hock
Black eyed peas with ham hock is traditioanlly served on New Years but is delicious year round.
Ingredients
- 1 lb dried black eyed peas
- 3 celery ribs chopped
- 1 yellow onion chopped
- 1 red bell pepper chopped
- 2 jalapenos chopped
- 6 garlic cloves minced
- 2 tbs celery leaves chopped
- 2 tsp cajun seasoning
- salt to taste
- black pepper to taste
- 1/2 tsp dried thyme
- 1 tsp parsley flakes
- 1 tsp dried chives
- 1 tbs olive oil
- 6 cups chicken broth
- 1 ham hock
Instructions
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Heat the olive oil in a pot over medium heat.
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Add the onion. Season with salt and pepper and cook for a couple of minutes.
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Then add the minced garlic and cook for another minute.
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Next add the celery, bell pepper and jalapeños. Let it cook for about 5 minutes, stirring occasionally.
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Next add the cajun seasoning, parsley flakes and dried chives. Stir, then add the rinsed black eyed peas, ham hock, chicken broth and celery leaves.
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Bring to a boil then reduce heat to low and cover. Simmer for about 2 hours or until the peas have softened.
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Then remove the ham hock from the pot and transfer it to a plate to cool.
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Once the ham hock has cooled enough to handle, remove the meat and shred it. Discard the skin and fat. Add the shredded meat to the pot of black eyed peas and stir.
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Serve over white rice and enjoy.
Recipe Notes
To thicken the soup use a potato masher to mash some of the peas.