Ingredients:
1 (1 lb) bag black-eyed peas
1 medium onions, chopped
2 garlic cloves
2 ham hocks or 1 ham bone, with meat still on it
1 teaspoon pepper
salt
1 stalk celery, chopped
1 teaspoon dried parsley
2 tablespoons olive oil or 2 tablespoons vegetable oil
Directions:
Wash the peas; place in large pot. Cover with water. Bring to boil. Once it reaches a boil, remove from heat, cover and let sit for 1 hour. After the 1 hour is up, drain the peas and set aside.
Add oil to pot; saute the ham hock, onion, and celery until tender.
Add the garlic and saute 2 minutes more.
Add peas cover with water about 1 to 11/2 inch over peas.
Add pepper, parsley, and about 1 teaspoon of salt to start with.
Bring to boil; stir, reduce heat and simmer about 2 hours, or until peas are tender. Keep checking every once in a while to see if more water is needed, and taste to see if more salt is needed.
Stir occasionally.
Water will turn into a gravy; serve over rice.
Servings: 8
Time preparation: 60 min.
Time total: 180 min.