Ingredients

The following ingredients have 8 Servings
  • 1 pound dried black-eyed peas
  • 3 cups chicken stock
  • 1 ham hock or shank
  • 1 tablespoon olive oil
  • 1 yellow onion, (medium, chopped)
  • 2 tablespoons red wine vinegar
  • 4 cloves garlic, (finely chopped)
  • 1 pinch crushed red pepper flakes
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 3 cups cooked white or brown rice

Instruction

  • Before you begin cooking the dried peas, they need to be rehydrated. You can do this by soaking them overnight in a large bowl or pot of cold water and allowing them to stand for at least six to eight hours. Be sure to check the peas and add more water if necessary to keep them covered by at least an inch. 
  • Once rehydrated, drain the peas and rinse thoroughly with fresh water. At this point, they are ready to cook.
  • Add the olive oil to a large pot or dutch oven over medium-high heat. Then, add the chopped onions and ham hock or shank and saute until the onions are tender, which should take four to five minutes. Add the garlic and saute for about one minute.
  • Add the hydrated peas, chicken stock, red wine vinegar, and crushed red pepper flakes. Bring to a boil and reduce the heat to low. Cover the pot and let the peas simmer for 45-60 minutes or until they are tender.
  • Season with salt and pepper if needed and serve immediately over hot cooked rice. If desired, garnish with chopped parsley or chives before serving, and add a dash or two of pepper sauce or hot sauce.