Mbandy
Staff Captain
Just like my step mom used to make. If you don't like it too spicy you can leave out the cayenne pepper.
It is about as Southern as you can get. To get the full effect, serve with cornbread, collard greens and sweet tea.
Ingredients
Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice.
It is about as Southern as you can get. To get the full effect, serve with cornbread, collard greens and sweet tea.
Ingredients
- 1 tablespoon olive oil
- 1 large ham hock
- 1 cup onion, chopped
- 1/2 cup celery, chopped
- 1/2 cup green pepper, chopped
- 1 tablespoon chopped garlic
- 1 pound black-eyed peas, soaked overnight and rinsed
- 1 quart chicken stock
- Bay Leaf
- 1 teaspoon dry thyme leaves
- Salt, black pepper, and cayenne
- 3 tablespoons finely chopped green onion
- 3 cups steamed white rice
Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice.
