1 pkg (1 lb) dried black-eyed peas
water
3 cups low-sodium chicken broth
2 cups water
1 lb smoked ham hocks
1 large yellow onion, chopped
1 celery rib, chopped
2 medium-sized carrots, diced
1 small jalapeno pepper, seeded & diced
1 tsp salt
1 tsp freshly ground black pepper
Put the peas in a Dutch oven and add water to two-inches above the peas. Bring to a boil and boil 1 minute. Cover and remove from the heat. Let stand 1 hour; drain and set aside.
In a Dutch oven bring the broth, 2 cups water, and ham hocks to a boil over medium-high heat. Cover, reduce heat and cook for 1 hour.
Add the peas, onion, celery, carrots, jalapeno, salt and pepper to the broth. Cover the mixture and cook 45 minutes to 1 hour until the peas are tender. Stir occasionally during cooking.
Yield: 6 to 8 servings.
3 cups low-sodium chicken broth
2 cups water
1 lb smoked ham hocks
1 large yellow onion, chopped
1 celery rib, chopped
2 medium-sized carrots, diced
1 small jalapeno pepper, seeded & diced
1 tsp salt
1 tsp freshly ground black pepper
Put the peas in a Dutch oven and add water to two-inches above the peas. Bring to a boil and boil 1 minute. Cover and remove from the heat. Let stand 1 hour; drain and set aside.
In a Dutch oven bring the broth, 2 cups water, and ham hocks to a boil over medium-high heat. Cover, reduce heat and cook for 1 hour.
Add the peas, onion, celery, carrots, jalapeno, salt and pepper to the broth. Cover the mixture and cook 45 minutes to 1 hour until the peas are tender. Stir occasionally during cooking.
Yield: 6 to 8 servings.
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