Ready in 1h
Try this Southern Style Blackeye Peas recipe, or contribute your own.
"My version used smoked pork sausage in with the ham hock. It added a delicious "smokey tang" to the dish. A dash of hot sauce on the top rounded out the flavors. "
Place ham hock in water; bring to boil; reduce heat and simmer for 30 minutes. Add peas to ham, continue simmering 1 1/2 hours, add rice and simmer 45 minutes or until rice and peas are done and liquid is almost absorbed. Remove meat from bone/ Serve peas and rice on hot platter, place ham on top. Recipe on back of 2 lb. package of Flavorite Blackeye Peas MM Format by John Hartman 14 May 1997 Indianapolis, IN Cro-Magnon@juno.com Posted to MM-Recipes Digest V4 #134 by email@example.com on May 14, 1997