| Zesty Black Eyed Peas
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 |
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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
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