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Title: Southern Black-Eyed Peas
Categories: Vegetables, Pork, Herbs, Poultry, Chilies
Yield: 6 Servings

1 lb Dried black-eyed peas;
- sorted, rinsed
1 lg Onion; chopped
2 tb Olive oil
2 oz Sliced salt pork belly;
- chopped
6 cl Garlic; minced
2 Bay leaves
1 tb Minced fresh thyme
+=OR=+
1 ts Dried thyme
1/4 ts Crushed red pepper flakes
1/4 ts Pepper
32 oz Chicken broth
2 Smoked ham hocks

Place peas in a Dutch oven; add water to cover by 2"
Bring to a boil; boil for 2 minutes. Remove from the
heat; cover and let stand for 1 hour. Drain and rinse
peas, discarding liquid; set aside.

In the same pan, saute onion in oil until tender. Add
the pork belly, garlic, bay leaves, thyme, pepper flakes
and pepper; cook 1 minute longer.

Add the broth, ham hocks and peas; bring to a boil.
Reduce heat; simmer, uncovered, for 35-40 minutes or
until peas are tender, stirring occasionally and adding
more water if desired.

Discard bay leaves. Remove ham hocks; cool slightly.
Remove meat from bones if desired; finely chop meat and
return to pan. Discard bones. If desired, top with
additional fresh thyme.

Emory Doty, Jasper, Georgia

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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