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Categories:Viewed: 48 - Published at: 2 years ago
Ingredients
- 1 lb dried black-eyed peas
- 2 tablespoons vegetable oil
- 1 large onion, peeled and finely chopped
- 2 -3 large garlic cloves, minced
- 1 teaspoon oregano
- 5 cups chicken stock
- 1 -2 lb smoked pork shanks or 1 -2 lb smoked ham hock
- 8 cups hot cooked rice
Method
- Soak peas overnight with water to cover by 2 inches. Drain and set aside.
- In large Dutch oven, saute' onion and garlic in oil until onion is transparent. Add peas, oregano, chicken stock, and pork.
- Bring to a boil; lower heat, cover and cook slowly until peas are tender, about 30-40 minutes (I usually cook mine about an hour), adding additional liquid if needed.
- Remove shanks/hocks, setting aside until cool enough to handle; pick meat from bones and add it back to the peas (discard skin, fat, and bones). Add salt to taste.
- Serve over rice.
