2 smoked ham hocks, split
2 quarts of water
2 pounds of fresh black eyed peas
1 small onion, chopped
1/2 tablespoon of crushed red pepper flakes
1 tablespoon of chopped fresh thyme
1 teaspoon of salt
1 teaspoon of freshly ground black pepper

Instructions:

In a saucepan, bring the ham hocks and water to a boil, making sure the hocks are covered. Reduce the heat and simmer, covered, until the meat can easily be removed from the bone and the stock is well flavored, about 1 1/2 hours. Remove the ham hocks from the pan, discard the skin, dice the ham into small pieces and return it to the stock. Add the black eyed peas, onion, red pepper and thyme. Bring to a boil, then reduce the heat and simmer for 30 minutes. Adjust the seasoning with salt and pepper and serve immediately. Makes 6 to 8 servings

Ham Hocks and Black-Eyed Peas

2 pounds of smoked ham hocks
2 cups of dried black-eyed peas
1 cup of Onions, coarsely chopped
2 medium Celery stalks, trimmed
1 Fresh hot red chili pepper
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 black-eyed 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 1/2 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.

Recipe By: Baltimore International Culinary College Formatted by Linda Caldwell