Ingredients:
1 lb dried black-eyed peas
2 tablespoons vegetable oil
1 large onions, peeled and finely chopped
2 -3 large garlic cloves, minced
1 teaspoon oregano
5 cups chicken stock
1 -2 lb smoked pork shanks or 1 -2 lb smoked ham hock
8 cups hot cooked rice
Directions:
Soak peas overnight with water to cover by 2 inches. Drain and set aside.
In large Dutch oven, saute’ onion and garlic in oil until onion is transparent. Add peas, oregano, chicken stock, and pork.
Bring to a boil; lower heat, cover and cook slowly until peas are tender, about 30-40 minutes (I usually cook mine about an hour), adding additional liquid if needed.
Remove shanks/hocks, setting aside until cool enough to handle; pick meat from bones and add it back to the peas (discard skin, fat, and bones). Add salt to taste.
Serve over rice.
Servings: 12
Time preparation: 15 min.
Time total: 75 min.