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1 pound Dried black-eyed peas
2 quarts Water
1/2 cup Green bell pepper; chopped
1/2 cup Onion; chopped
1/2 cup Green onion; chopped
1/2 cup Celery; chopped
1/4 teaspoon Garlic powder
1/2 pound Smoked ham hocks
1 teaspoon Black pepper; to taste
Wash peas and soak overnight in cold water. Drain peas. Place all ingredients in large pot, add 2 quarts water. Cook at least 2 hours or until peas are tender. Additional water may be needed . Serving Ideas : Serve with rice Recipe by: Southern but Light, 1989, p. 156 Posted to recipelu-digest Volume 01 Number 422 by Lou Parris on Dec 30, 1997
2 quarts Water
1/2 cup Green bell pepper; chopped
1/2 cup Onion; chopped
1/2 cup Green onion; chopped
1/2 cup Celery; chopped
1/4 teaspoon Garlic powder
1/2 pound Smoked ham hocks
1 teaspoon Black pepper; to taste
Wash peas and soak overnight in cold water. Drain peas. Place all ingredients in large pot, add 2 quarts water. Cook at least 2 hours or until peas are tender. Additional water may be needed . Serving Ideas : Serve with rice Recipe by: Southern but Light, 1989, p. 156 Posted to recipelu-digest Volume 01 Number 422 by Lou Parris on Dec 30, 1997
