Black-eyed peas and ham hocks
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Black-eyed peas and ham hocks
  Vegetables    Peas    Ham  
Last updated 6/12/2012 1:09:07 AM. Recipe ID 35916. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Black-eyed peas and ham hocks
 Categories: Vegetable
      Yield: 6 Servings
 
      2 lb Smoked ham hocks; cut into
           -2-inch slices
    1/2 lb Dried black-eyed peas;
           -soaked for 4 hours &
           -drained
      2    Stalks celery; chopped
      1    Yellow onion; peeled,
           -chopped
      1    Green bell pepper; chopped
    1/2 ts Crushed red pepper flakes;
           -or to taste
           Salt & pepper to taste (be
           -careful with the salt; the
           -ham hocks are already
           -salty)
 
    Most Yankees have never seen a black-eyed pea. Actually, it is a
  bean, and it has a marvelous sort of smoky flavor that cooks up
  beautifully in the midst of a wonderful soul menu.
  
    This is not an expensive dish. Most soul dishes are not expensive .
  . . which is one ofthe points behind "soul." This is, however,
  terribly nutritious and enjoyable.
  
    Place the ham hocks in a covered kettle and add just enough water to
  barely cover. Cover with the lid and bring to a boil. Simmer for 2
  hours, or until tender. Add the peas, drained, along with the
  remaining ingredients. Careful with the salt! Cook, covered, until
  the peas are tender, about 45 minutes.
  
     You may wish to remove the lid and reduce some of the juices before
  serving.
  
     This dish offers soup, meat, and sustenance. Add a salad and some
  rolls and enjoy.
  
  From .  Downloaded from Glen's MM




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 35916 (Apr 03, 2005)

[an error occurred while processing this directive]