Black-eyed Peas
I always make a big pot of Black-eyed Peas for New Years Day, but they’re also the perfect treat on cold winter days. Add a little fresh baked bread and… well my friend, that’s living!
1 LB fresh Black-eyed peas
4 cups chicken broth
Ham hock
2 Cloves fresh, minced garlic
Salt & pepper
Place peas in a medium stock pot. Add chicken broth, ham hock and garlic. Bring to a boil on high, and then reduce heat. Let peas simmer until tender (at least two hours), then salt & pepper to taste. Remember to taste before salting!
Cooks note*
The peas can simmer for several hours. You will need to add more water, but do not add cold liquid to simmering peas or beans as this will cause them to be chewy. I keep a second pot of water just barely simmering when I cook beans, peas or lentils to add as needed. You don’t want to add more broth as it condenses and becomes too salty!
