Recipe - Ham Hocks And Black-Eyed Peas

2 pound Smoked ham hocks, (or a
meaty ham bone, OR pieces
of slab bacon, rind on)
2 cup Dried blackeyed peas, (1#)
1 cup Onions, Coarsely chopped
2 md Celery stalks, Trimmed of
all leaves, chopped
1 Fresh hot red chili, about
3 Long, washed, stemmed,
Seeded if desired, and
chopped
Freshly ground black pepper

Place the ham hocks in a heavy 4 to 6 quart pot and add enough water to
cover the meat by at least 1 inch. Bring to a boil over high heat, reduce
the heat to low and simmer partially covered for 2 hours, or until the ham
hocks are tender and show no resistance when pierced deeply with the point
of a small skewer or sharp knife.

In a sieve or colander, wash the blackeyed peas under cold running water
until the draining water is clear. Add the peas, onions, celery, chili and
a few grindings of black pepper to the pot, mix well, and bring to a boil
over high heat. Reduce the heat to low and simmer partially covered for 1
to 1 One half hours, or until the peas are tender. Check the pot from time to
time and add more boiling water if necessary. When the peas are fully
cooked, they should have absorbed almost all of the pan liquid.

Taste for seasoning and serve at once from a heated platter or bowl.

NOTE: The volatile oils in fresh hot chilies may burn your skin or make
your eyes smart, so clean, stem and seed them under running water. Wear
rubber gloves if you can and be careful not to touch your face or eyes.
Wash your hands thoroughly with soap and warm water.

Formatted by Linda Caldwell SOURCE: Baltimore International Culinary
College; ELDERHOSTEL, March 12 to March 19, 1995.

Posted to MCRecipe Digest V1 #529 by Nancy Berry nlberry@prodigy.net on
Mar 21, 1997