Smoky Black-Eyed Peas

• Gluten free

• Meat

  • 1 (14- to 16-oz. smoked ham hock, smoked

• Produce

  • 12 oz Black-eyed peas, dried
  • 1/4 cup Green onions
  • 2 cups Leeks

• Canned Goods

  • 3 cups Chicken stock, Unsalted

• Condiments

  • 1 Hot sauce

• Baking & Spices

  • 3/4 tsp Black pepper, freshly ground
  • 1/2 tsp Kosher salt

• Liquids

  • 2 cups Water

Found on cookinglight.com

Description

Directions

• Rinse peas; drain. Place peas in a large bowl; fill with water to cover peas. Let stand at room temperature 8 hours or overnight. Drain. Place peas and next 6 ingredients (through ham hock) in a large Dutch oven; bring to a boil. Reduce heat, and simmer 1 hour or until peas are very tender, stirring occasionally. Remove pan from heat. Remove hock; cool slightly. Remove meat from bone; discard fat, skin, and bone. Chop meat. Reserve 3 cups pea mixture for Seared Grouper with Black-Eyed Pea Relish* and Black-Eyed Pea-Stuffed Acorn Squash**. Add 1/2 cup meat to remaining 3 cups pea mixture (reserve remaining meat for another use). Top with green onions and hot sauce, if desired.