This recipe works particularly well if you have a leftover ham from Christmas. I always save the ham hock for stews, beans, etc. and portion out the meat in freezer bags until ready to use. This recipe makes enough for 5-6 servings. (Or, enough for Jason and I to eat for 3 days.)
2 packages of Black-eyed peas (16 oz.), fresh or frozen
water
2 Tbsp Olive Oil
2-3 cups chicken broth
1 ham hock with meat on the bone
1 1/2 lbs of ham, sliced in small pieces or cubed
1 med. onion, diced
2 celery stalks, diced
1/2 bell pepper, diced
1 jalapeno, sliced lengthwise and half seeded, then diced
2 cloves garlic, minced
2 bay leaves.
Salt, Pepper, Coriander, Chinese 5 spice, Herbs de Provence
1/2 cup Flat Leaf Parsley, chopped
Brown ham hock in hot dutch oven or heavy bottomed bot with 2 Tbsp. of Olive Oil. Turn to completely carmelize entire hock, approx. 8 mins. Remove the ham hock and set aside. In the same pan with all the good brown bits, brown the cubed ham for about 5 minutes. Add the diced onion, celery, bell pepper and jalapeno. Saute together for about 5 mins. Add the garlic and bay leaves and saute for about 2 more minutes. Add the fresh or thawed black eyed peas and saute for 5-10 mins. Season with salt and pepper to taste, about 1/2 tsp. of coriander, 1/4 tsp. of Chinese 5 spice, 1 tsp. of Herbs de Provence. Make space for the ham hock and put back in the pot. Add the chicken stock and enough water to reach the top of the peas. Stir to combine everything together and simmer for 1 - 1 1/2 hrs. or until beans are tender. Garnish with chopped parsley. The final result should look like the picture below.
Serve over rice or with cornbread.
Listening to: Foo Fighters, Walking After You
No comments:
Post a Comment