Yield: 8 Servings
Measure | Ingredient |
---|---|
1 pounds | Dried black-eyed peas |
2 quarts | Water |
½ cup | Green bell pepper; chopped |
½ cup | Onion; chopped |
½ cup | Green onion; chopped |
½ cup | Celery; chopped |
¼ teaspoon | Garlic powder |
½ pounds | Smoked ham hocks |
1 teaspoon | Black pepper; to taste |
Wash peas and soak overnight in cold water. Drain peas. Place all ingredients in large pot, add 2 quarts water. Cook at least 2 hours or until peas are tender. Additional water may be needed .
Serving Ideas : Serve with rice Recipe by: Southern but Light, 1989, p. 156 Posted to recipelu-digest Volume 01 Number 422 by Lou Parris <lbparris@...> on Dec 30, 1997