Ingredients
1meaty ham hock,smoked
6cupswater,or low sodium chicken broth
1bay leaf
½tspthyme
6Bacon,slices
1onion,diced
2celery ribs,diced
2garlic cloves,minced
1green bell pepper,diced
1lbblack eyed peas,dry
10oztomatoes with chilis,diced (canned)
Preparation
Rinse black eyed peas and remove any debris. Place in a bowl/pot and soak for 8 hours or overnight.
In a large pot, combine ham hock, chicken broth, bay leaf and thyme. Bring to a boil over medium high heat. Reduce heat to a simmer and cover for 60 to 80 minutes.
Meanwhile, in a frying pan, cook bacon until crisp. Remove bacon and set aside. Cook onion, celery and garlic in bacon grease until slightly tender.
Add onion mixture, black eyed peas and green bell pepper to the pot and simmer an additional 45 to 65 minutes or until black eyed peas are tender. Skim off any foam.
Remove ham hock and cut off any meat from the bone. Add meat back to the pot with the canned tomatoes (undrained), salt and pepper to taste.
Simmer uncovered for an additional 20 minutes or until black eyed peas reach desired consistency.
Discard bay leaf, stir in bacon and season with salt and pepper if needed. Serve over rice with greens.
