Ingredients and Weight:
- Black-eyed peas, 1 lb (dried)
- Andouille sausage, 1 lb (sliced)
- Smoked ham hock, 1 (1 lb)
- Chicken broth, 6 cups
- Onion, 1 (large, chopped)
- Celery, 2 (stalks, chopped)
- Garlic, 3 cloves (minced)
- Bay leaves, 2
- Thyme, 1 tsp (dried)
- Salt and pepper, to taste
Preparation Time:
20 minutes
Cooking Time:
2 hours
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Rinse the black-eyed peas and pick out any stones or debris.
- In a large stockpot or Dutch oven, brown the andouille sausage over medium heat.
- Add the ham hock, chicken broth, onion, celery, garlic, bay leaves, and thyme to the pot. Bring to a boil.
- Add the black-eyed peas, season with salt and pepper to taste, and reduce heat to low.
- Simmer for 2 hours, or until the peas are tender and the liquid has thickened.
Nutritional Information:
- Calories: 250 per serving
- Protein: 15g
- Carbohydrates: 35g
- Fat: 10g
Dish Characteristics:
- Savory and flavorful
- Hearty and comforting
- Rich in beans and peas
- Perfect for New Year's Day celebrations
User Comments:
- "These black-eyed peas were absolutely delicious! The sausage and ham hock gave them so much flavor." - John R.
- "I've never been a fan of black-eyed peas before, but this recipe changed my mind. They were so tender and creamy." - Mary S.
- "I love that this dish is so easy to make and full of flavor. It's definitely a keeper." - David B.
Special Precautions and Tips:
- Soak the black-eyed peas overnight to reduce cooking time.
- If you don't have a ham hock, you can use a smoked ham bone instead.
- To make the dish vegetarian, omit the sausage and ham hock and use vegetable broth instead of chicken broth.
