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BLACK EYED PEAS

Source of Recipe


SOUTHERN LIVING MAGAZINE



List of Ingredients



• 1 (16 OZ. PKG.) DRIED BLACKEYED PEAS
  
• 3 CUPS CHICKEN BROTH
  
• 2 CUPS WATER
  
• 2 SMOKED HAM HOCKS
  
• 1 LARGE ONION, CHOPPED
  
• 1 RIB CELERY, CHOPPED
  
• 2 MEDIUM CARROTS, DICED
  
• 1 SMALL JALEPENO PEPPER, SEEDED AND DICED
  
• 1 TEASPOON SALT
  
• 1 TEASPOON PEPPER
  






Instructions



1. PLACE PEAS IN A DUTCH OVEN, ADD WATER TO COVER PEAS. BRING TO A BOIL AND BOIL FOR 1 MINUTE. DRAIN PEAS AND SET ASIDE.
   
   
2. BRING BROTH, 2 CUPS WATER, AND HAM HOCKS TO BOIL IN THE DUTCH OVEN OVER MEDIUM HIGH HEAT. REDUCE HEAT AND COOK FOR 1 HOUR.
   
   
3. ADD PEAS, ONIONS, AND REMAINING INGREDIENTS: COOK, COVERED, 45 MINUTES,- 1 HOUR OR UNTIL PEAS ARE TENDER, STIRRING OCCASIONALLY.