New Year's Day Black-Eyed Peas and Ham Hocks

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READY IN: 2hrs 20mins
SERVES: 18
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak dried peas overnight or longer.
  • Sautee the holy trinity and serrano pepper in oil until they sweat. You may want to season the veggies at this point, but beware -- unless you are familiar with the salt content of the hocks, tread lightly.
  • Add drained peas and remaining ingredients, except toasted flour, and bring to a boil. Then, cover, and simmer for two hours, or until peas are tender.
  • When peas are tender, remove and debone the hocks, chop the meat into bite-sized chunks, and return to pot. Continue to simmer.
  • In a sautee pan, toast the flour over medium heat until a medium to dark carmel color -- ten minutes should do the trick. Add it to the peas a bit at a time, and stir after each addition, until desired thickness is achieved.
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