Comfort Food: Savory Black-eyed Peas

 

From the kitchen of Janet Cuddigan

 

An old southern tradition says eating black-eyed peas on the first day of the new year will bring you good luck.

 

  • 1 pound dry black-eyed peas
  •  2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • 2 (32 ounce) cartons chicken broth
  • 8 cups water
  • 1 pound smoked ham hocks
  • 5 pepperoncini peppers
  • 1 bay leaf
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground thyme
  • Salt and pepper to taste

 

Place the black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse before using. In a large stock pot over medium heat, cook and stir onion and garlic in olive oil until onion becomes translucent, about 5 minutes. Pour in the chicken broth and 8 cups water, bring to a boil, and reduce heat to a simmer. Stir in soaked black-eyed peas, ham hocks, tomatoes, pepperoncini, bay leaf, garlic powder, thyme, and salt and pepper. Cover and simmer until peas are tender—about 3 hours.

Adapted from allrecipes.com

 

 

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