Ingredients
1 pound dried black-eyed peas, sorted and rinsed1 large onion, chopped2 tablespoons olive oil2 ounces sliced salt pork belly, chopped6 garlic cloves, minced2 bay leaves1 tablespoon minced fresh thyme or 1 teaspoon dried thyme1/4 teaspoon crushed red pepper flakes1/4 teaspoon pepper1 carton (32 ounces) reduced-sodium chicken broth2 smoked ham hocks
Preparation
Place peas in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse peas, discarding liquid; set aside.
In the same pan, saute onion in oil until tender. Add the pork belly, garlic, bay leaves, thyme, pepper flakes and pepper; cook 1 minute longer.
Add the broth, ham hocks and peas; bring to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until peas are tender, stirring occasionally and adding more water if desired.
Discard bay leaves. Remove ham hocks; cool slightly. Remove meat from bones if desired; finely chop meat and return to pan. Discard bones. If desired, top with additional fresh thyme.
