New Years Southern Style Black-Eyed Peas

 

A typical southern dinner consists of black-eyed peas simmered down with the Trinity, bacon, jalapeño, a ham bone or ham hock, & a few spices.

 

1/4 pound bacon, chopped

1 cup chopped onion

1/2 medium green bell pepper, chopped

1/2 cup chopped celery

2 cloves garlic, minced

1 cup diced ham

1 pound dried black-eyed peas, rinsed and picked through

2 quarts room temperature chicken stock

2 pounds of meaty smoked pork hocks

2 jalapenos, ribs, and seeds removed and chopped, or to taste

1-1/2 teaspoons kosher salt, or to taste

1/4 teaspoon freshly cracked black pepper, or to taste

1/4 teaspoon Creole or Cajun  

2 small bay leaves

Additional stock or water, if needed

 

Simmer the bacon in a large stockpot until it's done yet not crisp; add the onion, bell pepper, and celery to the rendered bacon grease & simmer till soft. Cook for another minute or two after adding the garlic. Cook till the ham is lightly golden brown.

Cook and stir for two minutes, then gradually add the stock or water, mixing in a bit at a time; bringing to a boil.

Pork hocks, jalapenos, salt, pepper, Cajun spice, & bay leaves are all good additions.

Lower to medium heat then partially cover for 1 to 1-1/2 hours, till the peas are soft and creamy. Only add more chicken stock or water if required to thin down the sauce.

Return to the peas after removing the pork hocks and pulling any flesh from the bone. Seasonings should be tasted and adjusted as necessary.

Combine with warm cooked rice.