Yield: 1 Servings
Measure | Ingredient |
---|---|
1 pounds | Dry black eye peas; cleaned and sorted |
6 cups | Cold water |
1 \N | Onion; diced |
1 \N | Green bell pepper; diced |
½ \N | Garlic; finely diced |
2 \N | Smoked ham hocks |
¾ teaspoon | Black pepper (add to taste) |
1 tablespoon | Salt to taste |
1 large | Cooked diced jalapeno; optional |
Put all of above in an electric crockpot. Set on low setting for 6 hours or overnight. Remove bones and skins, scrape fat off skin and put meat and fat back into pot. Cook on low for 1 hour and serve.
Posted to recipelu-digest Volume 01 Number 282 by James and Susan Kirkland <kirkland@...> on Nov 21, 1997