Andy's Southern Black Eyed Peas and CornBread
CATEGORIES
INGREDIENTS
  • Cooking Time: 180 minutes
  • Servings: 5
  • Preparation Time: 60 minutes
  • 1 LB Black Eyed Peas (he uses dried and soaks them overnight to re-hydrate)
  • 1 Onion (chopped)
  • "Some" fresh garlic (3 cloves I've decided arbitrarily) (chopped)
  • 1 TBLS Vegetable Oil
  • 2 C. Water
  • A Ham Hock (his mom uses Salt Pork) "You just need a fatty meat thing"
  • Tabasco Sauce (couple shakes)
  • 1 TBLS Worcestershire Sauce
  • Black Pepper
DIRECTIONS
  1. 1 LB Black Eyed Peas (he uses dried and soaks them overnight to re-hydrate)
  2. In a pot, put in the vegetable oil and sauté the onion and garlic until soft (5 min ish)
  3. Add 2 C of water and the Ham Hock
  4. Cook "a little while until there's a meaty gravy" (20-30 min I've decided arbitrarily)
  5. Add the peas and water to cover
  6. A couple of shakes of Tabasco Sauce
  7. Add 1 TBLS Worcestershire Sauce
  8. Add Fresh ground black pepper to taste
  9. "Boil a couple hours until done" (the peas should be soft but not mushy I've decided arbitrarily)
RECIPE BACKSTORY
Uh. Andy's my husband. His ancestry, when asked, is "Southern." So, New Year's Day we eat Black Eyed Peas and Corn Bread. It's sposed to be Lucky. Which it is for me. He makes food, I sit here, and then we eat. That's luck already!