- 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.