serves 4
Ingredients:
- 1 ham hock (approximately 6 oz.)
- 1/2 yellow onion, quartered
- 1 bay leaf
- 8 cups water
- 1 pound fresh black eyed peas
- 1 1/2 yellow onion, small dice
- 1 large carrot, peeled, small dice
- 1 tablespoon garlic, minced
- 1/8 teaspoon kosher salt
- Kosher salt and black pepper to taste
How to Make It:
Place the ham hock, quartered yellow onion, bay leaf, water and scant kosher salt in a large sauce pan and bring to a boil. Reduce the heat and simmer for at least 30 minutes. Remove the ham hock from the water and set aside. Remove the large onion pieces and discard. Add the diced onion, diced carrot and minced garlic to the pot and cook for 5 minutes. Add the fresh black eyed peas to the liquid and simmer for approximately 35-50 minutes, until the black eyed peas are ¾ done. Remove all of the meat from the ham hock and shred into small pieces and add to the peas with they are 3/4 done. Continue to simmer the black eyed peas until they are completely cooked through when the liquid has thickened slightly. Season and serve.
