BLACK-EYED PEAS
Steps:
- 1. Rinse peas well; remove blemished peas. In an 8 to 10 quart stock pot combine peas and 12 cups water. Bring to boiling, reduce heat. Simmer uncovered 2 minutes. Remove from heat. Cover, let stand 1 hour. Drain and rinse beans. 2. Return peas to stock pot, add broth and 6 cups water. Bring to boiling, reduce heat. Simmer, covered for 45 minutes. 3. Meanwhile, in large skillet brown pork on all sides for 4 to 5 minutes to release juices. Add celery, onion, sweet pepper, garlic, oregano, pepper flakes and salt. Cook and stir 5 to7 minutes or just until veggies are tender. 4. Using tongs, carefully place cooked pork hocks beneath simmering peas; add celery mixture to peas. Cook, covered, 30 minutes or until peas are tender, stirring occasionally. Remove hocks to cutting board, cool slightly. Cut meat from bones, discard bones. Chop meat and return to pea mixture. Serve peas with collards. 5. Chill any remaining pea mixture in a covered storage container in the fridge up to 3 days. Reheat in saucepan or place any remaining pea mixture in the freezer. Will keep up to 3 minths.
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Momin Rehman
[email protected]I've made this recipe several times now, and it's always a hit. The peas are always cooked perfectly, and the flavor is amazing. I highly recommend this recipe to anyone who loves black-eyed peas.
King Edit8_x
[email protected]These black-eyed peas were easy to make and very tasty. I added a little bit of extra spice to them, and they were perfect. I will definitely be making this recipe again.
Puskar Puskar
[email protected]I'm not a huge fan of black-eyed peas, but I decided to give this recipe a try. I'm so glad I did! These peas were so flavorful and satisfying. I will definitely be making them again.
x broken
[email protected]These black-eyed peas were absolutely delicious! I followed the recipe exactly and they turned out perfectly. I served them with cornbread and collard greens, and it was a meal that my whole family loved.