Black Eyed Peas With Rice - cooking recipe

Ingredients
    1 (1 lb) bag black-eyed peas
    1 medium onion, chopped
    2 garlic cloves
    2 ham hocks or 1 ham bone, with meat still on it
    1 teaspoon pepper
    salt
    1 stalk celery, chopped
    1 teaspoon dried parsley
    2 tablespoons olive oil or 2 tablespoons vegetable oil
Preparation
    Wash the peas; place in large pot. Cover with water. Bring to boil. Once it reaches a boil, remove from heat, cover and let sit for 1 hour. After the 1 hour is up, drain the peas and set aside.
    Add oil to pot; saute the ham hock, onion, and celery until tender.
    Add the garlic and saute 2 minutes more.
    Add peas cover with water about 1 to 11/2 inch over peas.
    Add pepper, parsley, and about 1 teaspoon of salt to start with.
    Bring to boil; stir, reduce heat and simmer about 2 hours, or until peas are tender. Keep checking every once in a while to see if more water is needed, and taste to see if more salt is needed.
    Stir occasionally.
    Water will turn into a gravy; serve over rice.

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