Southern Black-Eyed Peas

Featuring: CSR-1TB Single Burner Range

INGREDIENTS

• 1 pound dried black-eyed peas, sorted and rinsed

• 1 large onion, chopped

• 2 tablespoons olive oil

• 2 ounces sliced salt pork belly, chopped

• 6 garlic cloves, minced

• 2 bay leaves

• 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme

• 1/4 teaspoon crushed red pepper flakes

• 1/4 teaspoon pepper

• 1 carton (32 ounces) reduced-sodium chicken broth

• 2 smoked ham hocks

DIRECTIONS

1. Add the black eyed peas, water and salt to large pot and bring to a boil. Boil for 2 minutes then remove from the heat. Cover and let stand for 1 hour. Drain and rinse peas, discarding liquid; set aside.

2. In the same pan, saute onion in oil until tender. Add the pork belly, garlic, bay leaves, thyme, pepper flakes and pepper; cook 1 minute longer.

3. Add the broth, ham hocks and peas; bring to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until peas are tender, stirring occasionally and adding more water if desired.

4. Discard bay leaves. Remove ham hocks; cool slightly. Remove meat from bones if desired; finely chop meat and return to pan. Discard bones. If desired, top with additional fresh thyme and serve with corn bread!