1 Tablespoon bacon fat, or vegetable oil
1 large ham hock
1 cup onion, medium dice
½ cup celery, medium dice
½ cup green pepper, medium dice
1 tablespoon garlic, chopped
1 tablespoon cider vinegar
1 pound black-eyed peas, soaked overnight and rinsed
1 quart chicken stock
1 bay leaf
1 teaspoon thyme
1 tablespoon Cajun Seasoning, or to taste
Salt and pepper, to taste
¼ cup green onion, chopped for garnish
¼ cup red bell pepper, chopped for garnish
3 cups white rice, pilaf or steamed
Add the onion, celery, green pepper and saute for approximately 4 minutes.
Add garlic, saute until fragrant.
Add vinegar and reduce to au sec (almost dry).
Add black-eyed peas, stock, bay leaves, thyme and Cajun Seasoning.
Bring to a boil, then reduce heat and simmer, stirring occasionally, for 40 minutes or until the peas are creamy and tender. If the liquid evaporates, add more water or stock.
Adjust seasoning, adding salt and pepper to taste. You can also chop up the meat from the ham hock to add to the dish if you like.
Garnish with green onions and red pepper. Serve over rice.
Pairs Well With
Traditional Southern New Year's Day dish. Black-eyed peas are for luck and money. Serve with collard greens (to further financial providence) and cornbread. The particular recipe is adapted from a recipe by Emeril.