Black-Eyed Peas and Ham Hocks

Ready in 1 hour

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Ingredients

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2 Stalks celery; chopped
1 Yellow onion; peeled
Salt & pepper; to taste (be
1/2 ts red pepper flakes; Crushed
2 lb Smoked ham hocks; cut into
1 Green bell pepper; chopped
1/2 lb Dried black-eyed peas;

Original recipe makes 6

Servings  

Preparation

Most Yankees have never seen a black-eyed pea. Actually, it is a bean, and it has a marvelous sort of smoky flavor that cooks up beautifully in the midst of a wonderful soul menu. This is not an expensive dish. Most soul dishes are not expensive . . . which is one ofthe points behind "soul." This is, however, terribly nutritious and enjoyable. Place the ham hocks in a covered kettle and add just enough water to barely cover. Cover with the lid and bring to a boil. Simmer for 2 hours, or until tender. Add the peas, drained, along with the remaining ingredients. Careful with the salt! Cook, covered, until the peas are tender, about 45 minutes. You may wish to remove the lid and reduce some of the juices before serving. This dish offers soup, meat, and sustenance. Add a salad and some rolls and enjoy. From . Downloaded from Glens MM Recipe Archive, G Internet.

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