Black Eyed Peas

Ingredients

• 2 1/2 c Black Eyed Peas
• 2 ea Ham Hocks
• 2 Leaves Bay
• 1 Lg Onions (Coarsley Chopped)
• 1 c Celery (Diced)
• 1/2 t Crushed Red Chile Flakes
• 1 pinch Salt & Pepper
• 2 T Green Bell Peppers (Diced Fine)
• 2 c Jasmine Rice

Cooking Instructions

Wash and sort out your peas the night before, taking care to sort out any that float. soak.

Throw your hocks into a large saucepan, cover with water, bring to a boil, and simmer for about 30 minutes.

Then put in your peas, bay leaves, onion, and celery, pepper flakes. Green pepper, and any other seasonings you wish to add. Along with enough water to just cover the peas. You must be careful with green pepper, as it tends to take over the taste of any dish unless used in strict moderation. allow all this to simmer for about 2 hours. Stir every now and then, but take care not to pulverize your peas. If they begin breaking up before they are tender you are cooking them too fast.

About 30 minutes before you estimate the peas to be done, boil your rice. your favorite method.

When your peas are nice and tender but not broken up. Your dish is done. Your mixture should have a creamy texture.

Created by Chef Tony Tillman

Notes

This dish is so good. Some consider more of a soup.