Normal
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. Ingredients1 tablespoon olive oil1 large ham hock1 cup onion, chopped1/2 cup celery, chopped1/2 cup green pepper, chopped1 tablespoon chopped garlic1 pound black-eyed peas, soaked overnight and rinsed1 quart chicken stockBay Leaf1 teaspoon dry thyme leavesSalt, black pepper, and cayenne3 tablespoons finely chopped green onion3 cups steamed white riceDirections 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.
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
Directions
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.