Yield: 6 Servings
Measure | Ingredient |
---|---|
2 cups | Black-eyed peas |
\N \N | Lard; as needed |
2 \N | Onions; diced |
2 \N | Carrots; diced |
4 \N | Celery stalks; diced |
8 \N | Ham hocks |
8 cups | Chicken or pork stock |
\N \N | Salt and pepper |
Wash and pick over peas and soak overnight. In the morning discard tiny floating peas and drain. Add stock and simmer 1½ hours. Meanwhile sweat onion, carrot and celery in lard until soft. Add vegetables and hock to the peas and continue to simmer 1 hour. Taste for salt and pepper.
Yield: 6 to 8 servings CHEF DU JOUR JACK MCDAVID SHOW #DJ9180 Recipe by: Jack McDavid
Posted to MC-Recipe Digest V1 #816 by Holly Butman <butma001@...> on Sep 28, 1997