Every January 1 this is a must have...along with all the other Southern superstition foods.
Avocado oil
2 ham shanks
1 large celery
chopped + 1 medium celery stalk heart with leaves
2/3 orange bell
chopped
6 garlic chopped
1 yellow onion
chopped
1 tsp thyme leaves
1 tsp smoked paprika
¼ lg Pueblo dynamite
green chilis
Chicken stock
White wine
Salt
Pepper
Soak peas in water overnight. Drain and measure peas and stock to 3-4 cups. Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, & orange bell pepper until translucent. Add green chilis and garlic & cook for a few minutes. Add a splash of wine & cook one minute. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Add more stock if needed to cover the hocks. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Remove ham shanks, pick meat off bones and add meat back to the bean mixture. Adjust seasonings, and garnish with green onions. Serve over rice.
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