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Recipe: Black-Eyed Peas

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Black-eyed peas are another mandatory New Year's Day food - eat a bowl and you will supposedly have good luck all year! This version is made with ham hocks, but you can always substitute bacon, or a couple of pork chops. Of course, you can always nix the meat all together and just add a few more bullion cubes. You don't have to soak the beans, but you will need to wash the beans extra well, and add more water as the beans cook.

The recipe, after the jump.

Black-Eyed Peas

  • 1 pound black-eyed peas
  • 1 medium yellow onion, peeled and diced
  • 3 smoked ham hocks
  • 2 or 3 vegetable or chicken bouillon cubes
  • Salt and pepper to taste
  • A medium stock pot
  • Hot sauce
  • Rinse beans and discard any broken or gross beans. Cover with water in the stockpot and bring to a boil. Cover and turn off the heat. Leave on the stove for about 30 minutes, and rinse the beans. Add the rest of the ingredients except for the salt, and stir once. Add enough water to cover the beans by a half inch, cover, and turn heat to high. Bring to a boil, stir, and reduce heat to low. Simmer for about an hour, or until the beans are tender. Taste and adjust for salt level, and add hot sauce to taste. Serve hot with rice.

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    Join the Press community and help support independent local journalism in Houston.


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