Black Eye'd Peas are a favorite side dish in New Orleans during Festival. This recipe is from my father's restaurant there.

INGREDIENTS:

2 lbs. Dried Black-eyed peas
1½-2 lbs. Ham hocks
½ lb. Bacon slices cut into pieces
½ large (Green or Red) Bell pepper (for color)
2 cups Onions
3 tbs Garlic Minced
2 quarts Chicken Stock
2 tbs Vinegar (mild)
½ tsp Thyme
1½ tbs Cajun Seasoning
1 tbs Tabasco
4 each Bay Leaves
6 each Black Peppercorns
1 tbs Dry Mustard
1 tsp Sage
2-3 lbs Ham cut into chunks

INSTRUCTIONS:

Prep Time: Overnight plus 3 hours.

1. Rinse and soak peas overnight in water to cover.

2. With a sharp knife score fat on ham hocks in ¼” deep slices. Place in large heavy stock pot and render fat. Remove ham hocks and reserve.

3. Place bacon in pot and cook until crispy, then remove and reserve with ham hocks.

4. Add bell pepper, onions and garlic to the pot and sauté until garlic is tender.

5. Return the ham hocks and bacon to the pot.

6, Drain the peas and discard the water, rinse peas and place in pot.

7. Add chicken stock enough to cover.

8. Add vinegar, thyme, Cajun Seasoning, Tabasco, bay leaves, peppercorns, dry mustard and sage to the pot.

9. Add ham chunks

10. Bring to a boil for ten minutes then reduce to low heat.

11. Add enough stock or water to make sure the peas are covered during the 1½ to 2 hours cooking time.

12. Salt & Pepper to taste

13. Serve over rice.

Submitted by Chef Lee Bordelon