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   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 Sliced salt pork belly;   
              - chopped   
         6 cl Garlic; minced   
         2    Bay leaves   
         1 tb Minced fresh thyme   
              +=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.   
        
     Emory Doty, Jasper, Georgia   
        
     Makes: 6 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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