MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Southern Black-Eyed Peas
Categories: Vegetables, Pork, Herbs, Poultry, Chilies
     Yield: 6 servings

     1 lb Dried black-eyed peas;
          - sorted, rinsed
     1 lg Onion; chopped
     2 tb Olive oil
     2 oz Salt pork belly; sliced,
          - chopped
     6 cl Garlic; minced
     2    Bay leaves
     1 tb Fresh thyme; minced -OR-
     1 ts Dried thyme
   1/4 ts Crushed red pepper flakes
   1/4 ts Pepper
    32 oz Chicken broth
     2    Smoked ham hocks

 Place peas in a Dutch oven; add water to cover by 2"
 Bring to a boil; boil for 2 minutes. Remove from the
 heat; cover and let stand for 1 hour. Drain and rinse
 peas, discarding liquid; set aside.

 In the same pan, saute onion in oil until tender. Add
 the pork belly, garlic, bay leaves, thyme, pepper flakes
 and pepper; cook 1 minute longer.

 Add the broth, ham hocks and peas; bring to a boil.
 Reduce heat; simmer, uncovered, for 35-40 minutes or
 until peas are tender, stirring occasionally and adding
 more water if desired.

 Discard bay leaves. Remove ham hocks; cool slightly.
 Remove meat from bones if desired; finely chop meat and
 return to pan. Discard bones. If desired, top with
 additional fresh thyme.

 Recipe by Emory Doty, Jasper, Georgia

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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