Active Time
20 Mins
Total Time
9 Hours 20 Mins
Yield
Serves 4 (serving size: about 2/3 cup)
Photo: Jennifer Causey

How to Make It

Step 1

Rinse peas; drain. Place peas in a large bowl; fill with water to cover peas. Let stand at room temperature 8 hours or overnight. Drain.

Step 2

Place peas and next 6 ingredients (through ham hock) in a large Dutch oven; bring to a boil. Reduce heat, and simmer 1 hour or until peas are very tender, stirring occasionally. Remove pan from heat. Remove hock; cool slightly. Remove meat from bone; discard fat, skin, and bone. Chop meat. Reserve 3 cups pea mixture for Seared Grouper with Black-Eyed Pea Relish* and Black-Eyed Pea-Stuffed Acorn Squash**. Add 1/2 cup meat to remaining 3 cups pea mixture (reserve remaining meat for another use). Top with green onions and hot sauce, if desired.

Chef's Notes

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