1 lb. Dried black eyed peas 2 Smoked ham hock Swansons low sodium chicken broth
1 Medium red onion 6 Ribs Celery 2 Carrots 1/2 - 1 lb. Bacon, depending on how much you like it 1 Stick butter not margarine
Wash peas and remove displeasing or mangled peas. Place peas in a medium sized heavy bottom saucepot. Cover the peas with two inches of chicken broth. Cook on high heat until peas are tender. Be sure not to let the peas get dry. Add more chicken broth as needed, stirring occasionally.
Dice first four ingredients very small. Render bacon in a medium sauté pan until crisp. Add the vegetables and cook for about five minutes, until carrots are tender. Add sautéed mixture to the cooked peas. Cook the pea mixture until all the liquid is almost gone. Dice the butter into 1/2 inch cubes and add to the pea mixture after they have come off of the stove. Stir until butter is completely melted and pea mixture look creamy. Put the pea mixture into a deep bowl and serve immediately with your favorite style of cornbread.
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