Texas zesty black eyed peas

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

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