Dried black-eyed peas; soaked for 4 hours & drained
2
Stalks celery; chopped
1
Yellow onion; peeled, chopped
1
Green bell pepper; chopped
1/2
ts
Crushed red pepper flakes; or to taste
Salt & pepper to taste (be careful with the salt; the ham hocks are already salty)
INSTRUCTIONS
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 <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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