Black-Eyed Peas

Ingredients

• 1 lb raw black-eyed peas
• ½ lb smoked sausage, cubed
• ½ lb ham, cubed
• 1-1½ lb ham hocks or riblets
• 2 tbs oil
• 1 green bell pepper, chopped
• 1 yellow onion, chopped
• 1 stalk celery, chopped
• 3 cloves garlic, minced
• 2 jalapeno peppers, seeded and minced
• 2 tsp salt
• ½ tsp black pepper
• 2 tsp creole seasoning
• 2 bay leaves
• 2 tbs parsley
• 10-12 C water

Directions

1. Brown Meats: Heat oil in a black iron pot or Dutch oven. Sauté sausage and ham until well browned; remove and set aside.
2. Cook Trinity: Add onions, celery, bell pepper, garlic, and jalapeños; sauté until limp.
3. Simmer Beans: Add peas, seasonings, ham hocks, and water. Bring to a boil, then reduce heat and simmer 30 minutes.
4. Finish: Adjust seasoning, return sausage and ham, and simmer 30-45 minutes more until beans are soft and the sauce is creamy.
5. Serve: Serve over hot rice as a main dish or as a side with ham or chicken.

Chef's Notes

• For less heat, omit the jalapeños.

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