1 lb dry black-eye peas 1 (14.5 oz) can diced tomatoes
2 T olive oil ½ tea garlic powder
1 yellow onion, diced finely ¼ tea ground thyme (optional)
2 cloves garlic, minced salt and pepper
2 (32 oz) cartons chicken broth
8 Cups of water
1 lb smoked ham hocks
1 Place the black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse before using.
2 In a large stock pot over medium heat, cook and stir onion and garlic in olive oil
until onion becomes translucent, about 5 minutes. Pour in the chicken broth and 8 cups of water, bring to a boil, and reduce heat to a simmer. Stir in soaked black-eyed peas, ham hocks, tomatoes, garlic powder, thyme and salt and pepper.
3 Cover and simmer until peas are tender, ham meat is falling off the bones, and the broth is thickened, about 3 hours.
4 Cooking Time: 3 hours (I cook mine all day on low; watch liquid level you may have to add more water or broth)