South-Of-The-Border Black-Eyed Peas Recipe
Ingredients
1 (16-ounce) package dried black-eyed peas
5 cups water
1/4 pound smoked ham hock
1 fresh jalapeno pepper
2 tablespoons onion soup mix
2 teaspoons chili powder
1 teaspoon salt
1/4 teaspoon pepper
Sliced jalapeno pepper (optional)
Directions
Sort and wash peas, place in a large Dutch oven.
Cover with water 2 inches above peas, let soak overnight.
Drain peas.
Add 5 cups water and next 6 ingredients.
Bring to a boil, cover, reduce heat, and simmer 1 hour or until tender.
Remove jalapeno pepper, garnish with sliced jalapeno pepper, if desired.
Cover with water 2 inches above peas, let soak overnight.
Drain peas.
Add 5 cups water and next 6 ingredients.
Bring to a boil, cover, reduce heat, and simmer 1 hour or until tender.
Remove jalapeno pepper, garnish with sliced jalapeno pepper, if desired.
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