Ham hock adds smoky flavor to these tender summer peas. For added flavor, remove and chop meat from the ham hock, and stir into the beans before serving.
Serves: 8-10 servings
- 11⁄2 pounds fresh black-eyed peas
- 1 smoked ham hock
- 4 cupswater
- 1 cup unsalted chicken broth
- 2 cloves garlic, minced
- 1 tablespoon kosher salt
- 2 teaspoons ground black pepper
- 1⁄4 teaspoon crushed red pepper
- In a medium Dutch oven, bring all ingredients to a boil over high heat. Reduce heat to medium; simmer, stirring occasionally, until peas are tender, 1 hour to 1 hour and 15 minutes. Remove ham hock before serving.