Wednesday, January 14, 2015

Black Eyed Peas with Ham Hocks ~ Slow Cooked

I'm a little late in posting this recipe, since this is one of our traditional New Year's foods, but if I'm being honest, I could eat black eyed peas every single day, not just the first day of the year.  These are the perfect side dish or served over rice a delicious main dish.  They are easy to cook and this recipe is packed with flavor. 

Slow Cooked Black Eyed Peas with Ham Hocks

For every pound of black eyed peas include
  • 1 T olive oil
  • 1 large ham hock
  • 1/2 c celery, chopped
  • 1/2 c bell pepper, chopped
  • 1 c onion, chopped
  • 2-3 cloves garlic, minced
  • 1 bay leaf
  • 1 t. thyme
  • 1 t pepper
  • salt to taste (I typically salt after they have cooked with hocks)
  • 1 can beef broth
  • 1 can chicken broth
  • cayenne to taste
  • Heat olive oil in stock pot and brown ham hocks.
  • Add celery, bell pepper, onion, and garlic and cook for 5 min or so.
  • Add broth, making sure to scrape all brown bits on bottom of pan.
  • Add peas, bay leaf, and seasonings.
  • Bring to boil, reduce heat, and simmer 45 min - 1 hour OR put in slow cooker and cook 8 hours or until soft and creamy.
  • Adjust seasoning.
  • Serve as is or over rice topped with green onions.
Note: If using dried black eyed peas be sure to soak in water overnight.

Happy Cooking!

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