MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Southern Black-Eyed Peas
 Categories: Vegetables, Pork, Herbs, Poultry, Chilies
      Yield: 6 Servings
 
      1 lb Dried black-eyed peas;
           - sorted, rinsed
      1 lg Onion; chopped
      2 tb Olive oil
      2 oz Sliced salt pork belly;
           - chopped
      6 cl Garlic; minced
      2    Bay leaves
      1 tb Minced fresh thyme
           +=OR=+
      1 ts Dried thyme
    1/4 ts Crushed red pepper flakes
    1/4 ts Pepper
     32 oz Chicken broth
      2    Smoked ham hocks
 
  Place peas in a Dutch oven; add water to cover by 2"
  Bring to a boil; boil for 2 minutes. Remove from the
  heat; cover and let stand for 1 hour. Drain and rinse
  peas, discarding liquid; set aside.
  
  In the same pan, saute onion in oil until tender. Add
  the pork belly, garlic, bay leaves, thyme, pepper flakes
  and pepper; cook 1 minute longer.
  
  Add the broth, ham hocks and peas; bring to a boil.
  Reduce heat; simmer, uncovered, for 35-40 minutes or
  until peas are tender, stirring occasionally and adding
  more water if desired.
  
  Discard bay leaves. Remove ham hocks; cool slightly.
  Remove meat from bones if desired; finely chop meat and
  return to pan. Discard bones. If desired, top with
  additional fresh thyme.
  
  Emory Doty, Jasper, Georgia
  
  Makes: 6 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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