Ingredients

3 cups low-sodium chicken broth

3 cups water

1 medium onion, chopped $

1 smoked ham hock

1 bay leaf

1/2 teaspoon pepper

1 (16-oz.) package dried black-eyed peas or same weight in fresh peas. You do not need to soak fresh peas.

1 teaspoon salt

Preparation

  1. Soak peas overnight in water. Cover with about 2 inches of water because they will swell. If using fresh peas start with #2 in preparation.
  2. Bring first 6 ingredients to a boil in a stainless steel pot; cover, reduce heat, and simmer 30 minutes.
  3. Rinse and sort peas according to package directions. Add peas and 1/2 tsp. salt to pot and simmer, covered, 2 to 2 1/2 hours or until peas are tender. If desired, remove meat from ham hock, finely chop, and return to pot. Season with remaining 1/2 tsp. salt or to taste.