Country Style Black Eyed Peas
Ingredients
| 1 lb dried black eye peas, soaked for 8 hours or over night | ||
| 1 large onion, chopped | ||
| 4 cloves garlic, minced | ||
| 2 stalks celery, minced | ||
| 1 carrot minced | ||
| 3 tsp thyme | ||
| 1 quart chicken stock | ||
| kosher salt and fresh cracked black pepper to taste | ||
| 3 smoked ham hocks |
- Soak peas in cold water for 8 hours, then drain and rinse.
- In a large sauce pan add the ham hocks and cover with water. Bring to a boil then reduce heat to a simmer. Let simmer for at least 5 hours, longer if desired. Add more water as necessary.
- Mean while add the drained pans to a large sauce pan or stock pot cover with water and bring to a boil, then reduce heat to medium. Cook for one hour then add 1 cup of the reserved hock stock and 1 cup of the chicken stock.
- Once ham hocks are done remove then from the pan and allow to cool. Reserve the stock.
- Add the onion, garlic, celery, carrot to the peas along with the thyme.
- Make sure peas are covered at all times with the hock and chicken stock.
- Once the hocks have cooled slightly remove the lean meat from fat and bones. Add the to peas.
- Season with salt and pepper and cook for another hour using low heat. Add more stock if necessary.
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