Black Eyed Peas

This is a cooking method, not a final recipe

Black Eyed Peas

• 3 cans of black eyed peas
• 1 ham steak, diced
• 1 medium onion, diced
• 1 stalk of celery, diced
• 2 tbsp minced garlic
• 1 green bell pepper - optional
• (1) 32 oz carton of chicken stock (can use lower sodium chicken stock if desired)
• 5 or 6 cups of water

Instructions:

Drain and rinse black eyed peas in a colander.  Dice ham steak, onion and celery.  Add rinsed black eyed peas, ham, onion, celery and garlic to a stock pot.  Add chicken stock and 5 or 6 cups of water. 

Bring to boil. 

Reduce to simmer. 

Cook until the stock is thick.  This may take a couple of hours.  I’ll be checking mine often.

Serve with corn bread.