1 pound of cleaned and sorted dry black eye peas 6 cups of cold water 1 medium onion, diced 1 medium green bell pepper, diced 1 garlic clove, finely diced 2 smoked ham hocks 3 teaspoons of freshly ground black pepper, or more to taste 1 tablespoon of salt, or more to taste Optional 1 large jalapeño pepper, cooked, diced
Put all of the above in an electric crock pot. Set on LOW setting for 6 hours or overnight. Remove bones and skins, scrape fat off skin and put meat and fat back into pot. Cook on LOW for 1 more hour and serve.
Formatted for MC5 08-12-1999 by Joe Comiskey - joecomiskey@netzero.net Recipe By: Southern U.S. Cuisine
Basic-Recipes.com is not backed by a Food TV Show, a TV Chef, or a large cooking magazine. We're just a few people that like to cook and are trying to live the American Dream, believing that hard work will be rewarded. We know the economy is bad, but we ask that you make a donation (of any size), so that we can keep basic-recipes.com up and running. Thank you for visiting and supporting us.
Basic-Recipes.com
| 
|