Black Eyed Peas
Serves 6
30 mins prep
40 mins cook
70 mins total
How does good luck and prosperity sound to you? Well, if you don’t eat black eyed Peas on New Year’s Day, you may be out of luck!
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In a Dutch oven or pot large enough to hold everything, heat the olive oil. Add the onion and bell pepper and sauté for a couple of minutes. Add the garlic and sauté for another 30 seconds. Then add the stock, water, ham hock, cayenne pepper, and black pepper. Bring the pot to a boil, reduce the heat to simmer and cover. Let the mixture cook for 30 minutes. After 30 minutes, add the black-eyed peas and stir to incorporate. Bring the mixture back to a boil, then reduce again to a simmer. Cook for about an hour and then add the spinach, salt, and hot sauce and stir. Continue to simmer until the peas are tender, about 10-15 more minutes. Taste for doneness – the black-eyed peas should have some texture without being hard and should not be mushy. Check the seasoning and correct if necessary. Serve with cornbread and extra hot sauce, if desired.
