By Perre Coleman Magness, The Runaway Spoon
Serves 6 as a side, or 3 as your whole meal
1 pound black-eyed peas
3-4 ounces country ham, cut into pieces
3 cloves garlic
2 cups low-sodium chicken broth
2 cups water
A few grinds of black pepper
1 really good dash of hot sauce, plus more to serve
1. Pick over the black-eyed peas to get rid of any green or bruised ones. Put the peas, ham and garlic in a pot, add the broth and water, then stir in the hot sauce and pepper.
2. Bring to a boil, then reduce the heat to low, cover the pot and simmer for about 45 minutes.
3. Remove the cover and cook a further hour, until the liquid is reduced and the peas are very tender. Stir occasionally to prevent the peas from sticking to the pot, but if you stir too much, they’ll get mushy.
4. You can remove the ham and garlic before serving or leave them in. Serve warm.
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