Black-Eyed Peas with Ham Bone or Ham Hock

• Meat

  • 1 Ham bone or ham hock

• Produce

  • 1 lb Black-eyed peas, dried
  • 1 tbsp Garlic
  • 1 Onion, medium

• Canned Goods

  • 2 qt Chicken or vegetable stock

• Baking & Spices

  • 1 tsp Black pepper, ground
  • 1 Salt
  • 1 tsp Tony chachere's creole seasoning

Found on justapinch.com

Description

Ingredients

• 1 lb dried black eyed peas
• 1 ham bone or ham hock
• 2 qt chicken or vegetable stock
• 1 medium onion, chopped
• 1 Tbsp chopped garlic
• 1 tsp ground black pepper
• 1 tsp tony chacheres creole seasoning
• salt to taste

Directions

• 1Sort the beans and remove any stones or bad beans. Rinse with cold water and set aside. 2In a stock pot, Bring ham bone or ham hock and 1 quart of stock to a boil; simmer for 1 hour before starting to cook beans. 3Add the black-eyed peas into pan with pork and add the other quart of stock and enough water to cover the beans by 2 inches. 4Add black pepper, onion and garlic. Bring back to a boil and simmer 1-1/12 hours or until beans are tender. Add salt. (If you are using ham hock, omit the salt. The ham hock will give the peas a more complex flavor and enough salt.) 5Allow beans to rest for @ 30 minutes before serving.