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Categories:Viewed: 36 - Published at: 7 months ago
Ingredients
- 1 (16-ounce) package dried black-eyed peas
- 3 cups low-sodium chicken broth
- 2 cups water
- 2 (8-ounce) smoked ham hocks
- 1 large onion, chopped
- 1 rib celery, chopped
- 2 medium carrots, diced
- 1 small jalapeno pepper, seeded and diced
- 1 teaspoon salt
- 1 teaspoon pepper
Method
- Place peas in a Dutch oven; add water to cover 2 inches above peas. Bring to a boil; boil 1 minute. Cover, remove from heat, and let stand 1 hour. Drain peas, and set aside.
- Bring broth, 2 cups water, and ham hocks to a boil in the Dutch oven over medium-high heat. Cover, reduce heat, and cook 1 hour.
- Add peas, onion, and remaining ingredients; cook, covered, 45 minutes to 1 hour or until peas are tender, stirring occasionally.
