HAM & BLACK EYES PEAS

Ham and Black Eyed Peas

 

Ingredients:
Tablespoon olive oil
1 medium chopped up onion
2 cloves minced garlic
bay leaf
thin slice scotch bonnet pepper
½ tsp thyme
½ tsp paprika
2 Ham Hocks
6 oz dried black eyed peas soaked overnight
1 1 /2 can chicken broth
1 Tablespoon parsley

If you use Ham hocks and scotch bonnet pepper, additional Salt and Pepper is not necessary. Don’t even start this recipe unless are preparing on a minimum of 48 hours.  This time line includes soaking the beans overnight and an overnight chill to get rid of the fat.

 the onion, garlic and hot pepper are sauteed in the olive oil until onion and garlic are clear and soft.
For those who like precision, that’s about half an hour.

The beans are drained and added to the pot along with the rest of the ingredients and allowed to simmer for about five hours or until the meat on the ham hocks can be easily separated from the fat skin and cartilage. The pot is covered with aluminum foil.
The meat is returned to the pot and pot is placed in the refrigerator. This  step separates the fat from the meal.

 After Chilling Overnight overnight the fat is removed to the pot.