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Dirty Black Eyed Peas
1
2
4
2
2
2
3
1
1
/2 Pound Raw bacon; diced
Cup Chopped onions
Ounce Pickled pork meat; cubed
Smoked ham hocks −; (abt 3 to 4 Ounce ea)
Tablespoon Chopped garlic
Bay leaves
Sprigs Fresh thyme
Pound Dried black eyed peas
0 Cup Chicken stock
Salt; to taste
Freshly−ground black pepper; to taste
Crusty bread; for serving
In a large pan, over medium heat, render the bacon until crispy, about 4 to
6
minutes. Add the onions and saute for 2 to 3 minutes. Season the onions
with salt and pepper. Stir in the pickled pork meat and ham hocks. Saute for
minutes. Stir in the garlic, bay leaves, thyme, black eyed peas and
2
chicken stock. Season the mixture with salt and pepper. Bring the liquid to
a boil and reduce to a simmer. Cook for about 1 1/2 to 2 hours or until the
peas are tender. Remove the pork meat and ham hock from the peas. Thinly
slice both meats and add back to the peas. Ladle into bowls and serve with
crusty bread. This recipe yields 6 to 8 servings.
Dirty Black Eyed Peas
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