Name: New Year Black-Eyed Peas
Prep time: 15 min
Cook time: 180 min
Total time: 675 min
Yield: 1
Cuisine: southern
Ingredients: 1 pound dry black-eyed peas; 2 tablespoons olive oil; 1 large yellow onion, diced; 2 cloves garlic, minced; 2 (32 ounce) cartons chicken broth; 8 cups water; 1 pound smoked ham hocks; 1 (14.5 ounce) can diced tomatoes; 5 pepperoncini peppers; 1 bay leaf; 0.5 teaspoon garlic powder; 0.25 teaspoon ground thyme; salt and pepper to taste

New Year Black-Eyed Peas

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Prep Time:
15 minutes

Cook Time:
180 minutes

Total Time:
675 minutes

Hearty black-eyed peas with smoky ham hocks and a spicy-sweet touch of pepperoncini peppers.

Ingredients:

1 pound dry black-eyed peas
2 tablespoons olive oil
1 large yellow onion, diced
2 cloves garlic, minced
2 (32 ounce) cartons chicken broth
8 cups water
1 pound smoked ham hocks
1 (14.5 ounce) can diced tomatoes
5 pepperoncini peppers
1 bay leaf
0.25 teaspoon ground thyme
salt and pepper to taste

Instructions:

In a large container, cover black-eyed peas with cool water and let soak at room temperature for 8 hours to overnight. Drain, rinse, and set aside.
In a large stockpot, sauté onions and garlic in olive oil until onions are translucent. Add broth and water, bring to a boil, then simmer. Stir in black-eyed peas, ham hocks, tomatoes, pepperoncini, bay leaf, garlic powder, thyme, salt, and pepper.
Simmer covered for about 3 hours until peas are tender, ham is falling off the bones, and broth has thickened.

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