Ham Hocks And Black-eyed Peas

Do you talk to others about our depraved nature and our desperate need for salvation in Jesus Christ? Do you say that you are no better than they are by nature; that we are all, apart from grace, sinners with a terrible record, which is a legal problem, as well as a bad heart, which is a moral problem? Do you talk to them about the dreadful character of sin; that sin is something that stems back to our tragic fall in Adam and affects every part of us, so dominating our mind, heart, will, and conscience that we are slaves to it? Do you describe sin as moral rebellion against God? Do you say that the wages of sin is death, now and for all eternity?

Joel Beeke

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Grains	Baltimore	Vegetables	1	Servings

INGREDIENTS

2	lb	Smoked ham hocks, or a
		meaty ham bone OR pieces
		of slab bacon rind on
2	c	Dried black-eyed peas, 1#
1	c	Onions, Coarsely chopped
2		Celery stalks, Trimmed of
		all leaves chopped
1		Fresh hot red chili, about
3		Long, washed stemmed
		Seeded if desired and
		chopped
		Freshly ground black pepper

INSTRUCTIONS

Place the ham hocks in a heavy 4 to 6 quart pot and add enough water
to cover the meat by at least 1 inch. Bring to a boil over high heat,
reduce the heat to low and simmer partially covered for 2 hours, or
until the ham hocks are tender and show no resistance when pierced
deeply with the point of a small skewer or sharp knife.  In a sieve or
colander, wash the black-eyed peas under cold running  water until the
draining water is clear. Add the peas, onions,  celery, chili and a few
grindings of black pepper to the pot, mix  well, and bring to a boil
over high heat. Reduce the heat to low and  simmer partially covered
for 1 to 1 1/2 hours, or until the peas are  tender. Check the pot from
time to time and add more boiling water if  necessary. When the peas
are fully cooked, they should have absorbed  almost all of the pan
liquid.  Taste for seasoning and serve at once from a heated platter or
bowl.  NOTE: The volatile oils in fresh hot chilies may burn your skin
or  make your eyes smart, so clean, stem and seed them under running
water. Wear rubber gloves if you can and be careful not to touch your
face or eyes. Wash your hands thoroughly with soap and warm water.
Formatted by Linda Caldwell SOURCE: Baltimore International Culinary
College; ELDERHOSTEL, March 12 to March 19, 1995.  Posted to MC-Recipe
Digest V1 #529 by Nancy Berry  <nlberry@prodigy.net> on Mar 21, 1997

A Message from our Provider:

“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”