Black Eyed Peas
- 1 lb dried black-eyed peas sorted
- 8 cups water
- 4 cups water
- 1 tbsp plus 1 tsp salt divided
- 3 cloves garlic large, halved
- 2 bay leaves place in cheesecloth and tie
- 2 carrots peeled and large diced
- 2 onions medium, large diced
- 2 ribs celery diced
- 1/2 cup bacon drippings or lard
- 2 smoked ham hocks or meaty ham bone
- 1/2 tsp black pepper finely ground
Day before serving, place dry beans on counter and sort to remove any stones.
In a large Dutch oven or stock pot, cover the black-eyed peas with 8 cups of water and one tablespoon of the salt. Let beans soak overnight.
Drain beans and place back in stock pot with 4 cups fresh water. Set aside.
In a separate pan, sauté the onions, carrots and celery on medium low in bacon grease for about 15 minutes until soft. Add to the pot of beans along with the garlic, bay leaves and ham hocks. Bring to a boil, reduce the heat to medium-low, and simmer gently until the beans are tender but not mushy, 2 to 2 1/2 hours. Remove the ham bone or hocks, cut off the meat; dice and place back in the pot. Remove and discard the bay leaves. Season with pepper and remaining teaspoon of salt.
Serve with hot sauce and freshly baked cornbread.
Created by Mary Merola for use in the Function Junction Culinary Studio