- 1 tablespoon olive oil
- 1 large ham hock
- 1 cup onion, chopped
- 1/2 cup celery, chopped
- 1/4 cup green pepper, chopped
- 1/4 cup red pepper, chopped
- 1 tablespoon garlic, chopped
- 1 pound black eyed peas, soaked overnight and rinsed
- 1 quart chicken stock
- 1 bay leaf
- 1 teaspoon dried thyme leaves
- Salt, black pepper, and red pepper flakes
- 3 tablespoons green onion, finely chopped
- 3 cups white rice, steamed
- Southern Skillet Sugar Cane Vinegar
Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme and seasonings. Bring to a boil, reduce heat and simmer for 30 minutes or until the peas are tender but not falling apart; stir occasionally. If the liquid evaporates, add more water or stock.
Serve over rice, and season to taste with salt, pepper, red pepper flakes, green onion, and a generous drizzle of Southern Skillet Sugar Cane Vinegar.
Recipe and photos reprinted with permission from Tasia’s Table, Cooking with the Artisan Cheesemaker at Belle Chevre (NewSouth Books, 2012).