Ham Hock and Black-Eyed Peas

Ingredients

• 1 whole ham hock
• 1 cup black-eyed peas
• 1 cup long-grain rice
• 1 medium onion
• 2 cloves garlic
• 3 cups chicken broth
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. 1

   Rinse the 1 cup black-eyed peas and soak in water for at least 2 hours or overnight; drain before cooking.

2. 2

   In a large pot, add the 1 ham hock and 3 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer until the ham is tender, about 45 minutes.

3. 3

   Add the drained peas, 1 chopped onion, and 2 minced garlic cloves to the pot. Season with 0.5 tsp salt and 0.25 tsp black pepper. Simmer uncovered until peas are creamy and tender, about 30 minutes.

4. 4

   Meanwhile, cook the 1 cup rice according to package instructions, about 15-20 minutes, until fluffy.

5. 5

   Remove the ham hock from the pot, shred the meat, and discard the bone and fat. Return the meat to the pot and stir.

6. 6

   Serve the ham hock and peas over the cooked rice, spooning extra broth over the top.

7. 7

   Taste and adjust seasoning with more salt and pepper if needed.

Tools you’ll need

• Large pot
• Cutting board
• Knife
• Measuring cups
• Measuring spoons
• Fork

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