Creole blackeyed peas

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

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