BROWSE THE COLGIN COOKBOOK

BLACK-EYED PEAS AND HAM

NOTE: These black-eyed peas are just wonderful when cooked all day in a slow cooker. The recipe is exactly the same.

INGREDIENTS:

2 pounds of dried black-eyed peas
1 pound of diced ham chunks or ham hocks or ham bone
1 stick of celery, sliced small
1 onion cut in half
1 clove of fresh garlic, peeled and left whole
1 teaspoon of hot sauce
½ teaspoon of Salt
1/4 teaspoon of COLGIN NATURAL LIQUID HICKORY SMOKE

Instructions:
Rinse and clean black-eyed peas, removing any possible stones or debris. Put the black-eyed peas in a large pot and fill the pot with cold water. Soak the black-eyed peas overnight in cold water if possible, or at least one hour.
Drain the water off the black-eyed peas after soaking and refill the pot with fresh, clean water, covering the peas completely with the water.
Add ham chunks, ham hocks or ham bone at this time. Re-check water level and add more water if necessary to cover the contents of the pot. Add celery, garlic,smoke, hot sauce and salt. Cover the pot and bring the black-eyed peas to a boil, then reduce the heat to a simmer.
Continue cooking the black-eyed peas at a simmer for 3 to 4 hours, stirring occasionally.
Keep a watch on the water level in the pot so that it does not run out, but if you have to add water, do so carefully, because too much water will remove the flavor and the thickness of the liquid. The liquid juice from the black-eyed peas turns to a gravy-like texture as they are cooking, and this is what you want.
The black-eyed peas will be done when they are tender.
Once you feel the black-eyed peas are tender, add 2 tablespoons of liquid smoke and blend the liquid smoke into the peas by stirring with a large spoon.
Simmer the black-eyed peas for another 10 minutes, and then remove the pot of black-eyed peas from the heat.
Stir the peas again and then allow the peas to sit covered for another 10 minutes.