ART’S NEW YEAR’S BLACK-EYED PEAS & HAM

Here is a home recipe. Originally from Art's mom. Her version of the New Year’s Classic.

Ingredients

• 16 oz of Black-eyed peas

• Two ham hocks

• 4 - 6 cloves of garlic

• One medium onion, cut into quarters

• 4 stalks of celery, chopped

• 3 - 4 cups of chopped collard greens

• 1 tablespoon of epozote

• Salt and pepper to taste 

Prep

1. Sort the beans and remove any halves or cracked beans.

2. Rinse the beans in cool water.

3. Put the beans in a bowl with 6 cups of water. Remove any beans that float to the top.

4. Soak overnight

5. The next day, put all ingredients into a Dutch Oven. Please add the water you soaked the beans in. The water should mostly cover the ham hocks. Add additional water if needed.

6. Bring to a boil, then lower to a simmer and cover.

7. Cook for 90 - 120 minutes or until the beans are soft.

8. Take the ham hocks out when the beans are almost finished, remove the skin, bones, and excess fat. 

9. You can chop up the meat into small pieces and return it to the pot. Much of the meat may already have fallen off the bone. 

10. Add salt and pepper to taste. 

11. Serve in bowls with sour cream and pickled jalapenos if desired.

Enjoy!