Black-Eyed Peas and Ham Hocks 2
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INGREDIENTS 2 smoked ham hocks, split
2 quarts water
2 pounds fresh black-eyed peas
1 small onion, chopped
1/2 tablespoon crushed red pepper flakes
1 tablespoon chopped fresh thyme
1 teaspoon salt
1 teaspoon freshly ground black pepperIn a saucepan, bring the ham hocks and water to a boil; making sure the hocks are covered. Reduce the heat and simmer, covered, until the meat can easily be removed from the bone and the stock is well flavored, about 1-1/2 hours.
Remove the ham hocks from the pan, discard the skin, dice the ham into small pieces and return it to the stock. Add the black-eyed peas, onion, red pepper flakes, and thyme. Bring to a boil; then reduce heat and simmer for about 30 minutes, or until peas are tender. Adjust the seasoning with salt and pepper to taste, and serve immediately.
Makes 6 to 8 servings