Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1 large ham hock

  3. 1 cup onion, chopped

  4. 1/2 cup celery , chopped

  5. 1/2 cup green pepper, chopped

  6. 1 tablespoon chopped garlic

  7. 1 pound black-eyed peas, soaked overnight and rinsed

  8. 1 quart chicken stock Bay leaf

  9. 1 teaspoon dry thyme leaves Salt, black pepper, and cayenne

  10. 3 tablespoons finely chopped green onion

  11. 3 cups steamed white rice

Instructions Jump to Ingredients ↑

  1. 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.


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