Black-Eyed Peas

SUBMITTED BY: Susan Arcement

2 lbs. black-eyed peas
Ham hock
1/2 lb. smoked ham, diced
2 large onions, chopped
4 garlic cloves, chopped
2 tablespoons oil
Salt & pepper to taste


Wash peas.  Add water, ham hock, and 1/2 lb. diced smoked ham to pot.  Bring to boil and cook 1/2 hour.  Add water as necessary during cooking.

Add oil, onions, and garlic.  Salt and pepper to taste.

Cook about 1 to 1-1/2 hours or until tender.

Serve over hot Louisiana rice.