New Year Black-Eyed Peas
Description
These hearty black-eyed peas are simmered with smoked ham hocks, tomatoes, and pepperoncini peppers for a subtle kick and touch of sweetness.
Ingredients
•
1 pound dry black-eyed peas
•
2 tablespoons olive oil
•
1 large yellow onion, diced
•
2 cloves garlic, minced
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2 (32 ounce) cartons chicken broth
•
8 cups water
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1 pound smoked ham hocks
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1 (14 1/2 ounce) can diced tomatoes
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5 pepperoncini peppers
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1 bay leaf
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1/2 teaspoon garlic powder
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1/4 teaspoon ground thyme
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salt and pepper to taste
Directions
1
Place black-eyed peas into a large container and cover with several inches of cool water; let soak at room temperature, 8 hours to overnight. Drain and rinse; set aside.
2
Heat olive oil in a large stockpot over medium heat. Add onion and garlic; cook and stir until onion becomes translucent, about 5 minutes. Pour in broth and water; bring to a boil, then reduce heat to a simmer. Stir in black-eyed peas, ham hocks, tomatoes, pepperoncini, bay leaf, garlic powder, thyme, salt, and pepper.
3
Cover and simmer until peas are tender, ham meat is falling off the bones, and broth is thickened, about 3 hours.