Southern Black-Eyed Peas Simmered with Smoked Ham Hock

What you need

• 115 g (4 oz) bacon, chopped
• 1 onion, chopped
• 1/2 green bell pepper, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, minced
• 450 g (1 lb) dried black-eyed peas, rinsed and picked over
• 2 l (2 quarts) chicken stock, plus extra if needed
• 900 g (2 lb) smoked ham hocks
• 2 bay leaves
• 1 1/2 tsp kosher salt, or to taste
• 1/4 tsp black pepper, freshly ground

Method

Restated from the original video

1. 1

   Spread the peas on a tray, pull out any stones or shrivelled ones, then rinse them in a colander.

2. 2

   Cook the bacon in a large heavy pot over medium heat until the fat has rendered and the pieces are cooked but still soft, 5-6 min.

3. 3

   Stir the onion, bell pepper and celery into the fat in the pot. Cook until soft, 6-8 min.

4. 4

   Stir in the garlic and cook for 1 min.

5. 5

   Add the peas and stir them through the vegetables for 2 min.

6. 6

   Pour in the stock a little at a time, stirring, then bring the pot to a boil.

7. 7

   Tuck the ham hocks into the pot and add the bay leaves, salt and pepper.

8. 8

   Turn the heat down to a steady simmer, set the lid ajar and cook until the peas are tender and creamy, 60-90 min. Stir now and then.

9. 9

   If the liquid drops below the peas, top up with a splash of stock or water.

10. 10

    Lift out the ham hocks. When cool enough to handle, strip the meat, chop it and stir it back into the pot. Discard skin, bone and bay leaves.

11. 11

    Taste, adjust the salt and pepper, and serve hot in bowls with plenty of the cooking liquid.

Imported from deepsouthdish.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.