From Austinite Lyda Wise, who says this recipe was a treasured New Year’s good-luck dish handed down from her great grandmother.
Makes: 8 servings
Ingredients
· 16 ounces black-eyed peas
· 6 cups and 2 quarts of water, separated
· 1 pound ham hocks (3 pieces)
· 1 medium onion, diced
· 1 red bell pepper, diced
· 3 garlic cloves, minced
· 1 teaspoon thyme
· ½ teaspoon pepper
· Salt to taste
Directions
Soak the peas overnight in 6 cups of water in large bowl, covered with a paper towel. Add another cup of water in the morning before cooking, if all of the water soaks up.
In a large stock pot, add 2 quarts of water and ham hocks and bring to a boil. Reduce to a simmer, cook for about 1 hour.
Remove ham hocks from the pot and cut off the outer layer of thick skin; this will allow the meat inside to cook with the peas. Add ham hocks and skin back to the pot of water.
Strain the black-eyed peas from the soaking water. Add onions, garlic, red bell pepper, thyme, pepper and beans to the water. Increase heat to a boil, then reduce to a simmer.
Cover and cook on a low simmer for 90 minutes to 2 hours, stirring occasionally, until beans are tender. Salt to taste. Serve warm over rice.