Creole blackeyed peas
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dried black-eyed peas |
| 2 | quarts | Water |
| ½ | cup | Green bell pepper; chopped |
| ½ | cup | Onion; chopped |
| ½ | cup | Green onion; chopped |
| ½ | cup | Celery; chopped |
| ¼ | teaspoon | Garlic powder |
| ½ | pounds | Smoked ham hocks |
| 1 | teaspoon | Black pepper; to taste |
Directions
Wash peas and soak overnight in cold water. Drain peas. Place all ingredients in large pot, add 2 quarts water. Cook at least 2 hours or until peas are tender. Additional water may be needed .
Serving Ideas : Serve with rice Recipe by: Southern but Light, 1989, p. 156 Posted to recipelu-digest Volume 01 Number 422 by Lou Parris <lbparris@...> on Dec 30, 1997
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