Black Eyed Peas
Black eyed peas are pure comfort food to me. Curling up on a snowy afternoon with a steaming bowl of goodness is pure perfection. Not only is this recipe delicious but it is also a real satisfying bowl of food. This recipe does take some time to prepare, make sure you remember to soak the beans overnight. Ham hocks & pork neck can be found in the meat odds & ends section at your grocery store. They’re usually smoked and come in a pack. I’ll buy the pack and freeze the extra portions. This recipe makes four big portions and it also freezes beautifully, so you might want to double the recipe while you’re at it.
12 oz dried black eyed peas
4 cups chicken stock
2 leeks or 1 small onion-small dice
Water (enough to cover everything)
1 ham hock or 1 pork neck
1 big bunch of kale- bite size pieces
2 large carrots-small dice
3 cloves of garlic-minced
1-2 cups ham, pancetta or bacon-cut into small pieces
Salt & Pepper-to taste
Rinse the peas thoroughly and drain off the water. Place them in a large bowl and cover with at least 2-3 inches of water. Let soak overnight or at least 8 hours.
When ready to prepare them, drain off all the soaking water. In your largest pot add a little oil and cook your leeks or onions, carrots and garlic until soft and lightly caramelized. Add in the soaked peas, kale, ham hocks or neck and add the stock. Add just enough water so that everything is covered by an inch of water. Bring to a boil then reduce heat, cover and simmer for 1-2 hours (or until peas are soft).
Remove the ham hock and neck and remove any meat that you can (this won’t produce a lot). Chop it up and add it back to pot. If you’re using pancetta or bacon, cook in a skillet until fat is rendered. Add in the ham/pancetta or bacon and cook for 2-3 more minutes. Salt & pepper to taste. Portion out into large bowls. This dish goes great with cornbread and honey butter. Freeze any leftovers in large freezer bags. Enjoy!
