Ham Bone Black-eye Peas
I I often make Black Eyed Peas with just good smoked bacon is flavoring. But not when I have a ham bone available. T is a very tasty dish. I encourage you to try it.
Ingredients:
1 lbs. of dried black-eyed peas
2 Good size hambone.
1 smallish onion, diced
1 Pablano pepper, diced
1 Tbs Creole Seasoning
1 Tbs garlic, minced
1 Tbs Cholula hot sauce
1 2 bunch of fresh Collard Greens cleaned and deemed; cut into bite-size pieces
~1/2 cup heavy cream
2 Bay leaves
Salt, substitute, and coarse ground pepper to taste
Instructions:
- Rinse and clean the dried beans. Cover with water and let them soak overnight; rinse with fresh water
- Place soaked beans in a Dutch oven. Place the ham bone on top of the beans and cover with freshwater. Turn heat too high and bring water to a boil, then reduce heat to simmer the beans.
- Add bay leaves, garlic peppers, and salt and pepper to taste. Simmer mixture for an hour and a half or until the beans are soft.
- Remove him bone from Dutch oven. Set aside and allow to cool. Pick ham pieces off the bone and chop into bite-size pieces. Add ham pieces to Dutch oven mixture. Discard the bone.
- Add the bite-size pieces of collard greens to the mixture and simmer for 30 to 45 minutes until wilted and soft.
- Stir in heavy cream and Cholula sauce and allowed to simmer for another 10 minutes.
- Taste and add salt and pepper as needed.
- Reduce heat to warm, and serve over rice or straight up with cornbread on the side.