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)
February 09, 2011 04:18