BLACK-EYED PEAS

1 lb. pkg. dried black-eyed peas, soaked overnight and drained
Olive oil
6 slices of center-cut bacon, diced
2 stalks celery stalks, diced
1 onion, chopped
4 lg. cloves garlic, diced
1 ham hock
6 c. chicken broth
1 can Rotel diced tomatoes and green chiles
1 t. kosher salt
1 t. chile powder
1 bay leaf
Freshly ground black pepper

In a Dutch oven over medium heat drizzle a little olive oil until it gets hot.  Add bacon and cook until it starts shriveling a bit and making grease.  Stir in the celery, onion, and garlic and saute until the onion is soft.  Add the ham hock and use the chicken broth to deglaze the pan if it is needed from the bacon frying.  Stir in the Rotel and seasonings.  Bring to a boil; reduce heat and cook slowly for 2-1/2 to 3 hours uncovered, or until the peas are almost mushy, stirring occasionally if they begin to stick.  It may be necessary to add up to a cup of water (or more broth) if the peas aren't done and the liquid is getting too thick.  Remove the bay leaf; cover and allow the peas to sit a little while before serving.
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