YELLOW-EYE PEAS WITH HAM HOCKS

Make this recipe to enjoy a hearty bowl of tender yellow-eyed peas in a smoky, meaty broth. Yellow-eyed peas are traditionally said to bring good luck all year when eaten on New Year’s Day! Maybe Broad Arrow Farm ham hocks add even more good luck? We think so!

Ingredients

• 2 pounds dried yellow-eye peas
• 1 - 2 pound Broad Arrow Farm smoked ham hock
• 1 medium onion, diced (about 1 1/2 cups)
• 2 medium carrots, diced (about 1 cup) 2 celery ribs, diced (about 2/3 cup)
• 3 large cloves garlic, sliced (about 1/4 cup)
• 2 bay leaves
• 3 tablespoons salt
• 1 tablespoon parsley, minced

1. Rinse the peas thoroughly. Soak the dried peas overnight in enough water to cover by at least 2 inches.
2. Drain and rinse the soaked peas.
3. Add all ingredients except salt and parsley to a large dutch oven or other heavy soup pot. Cover with water by about 1 inch. Bring to a boil.
4. Reduce heat to low and cover the pot. Simmer gently for about 1 hour. Check the peas for tenderness. Stir in the salt. If necessary, cook for an additional 15 - 30 minutes, until the peas are tender but not mushy.
5. Remove the ham hock from the pot carefully. Let cool until it is comfortable to handle. Pick the meat from the bones. Return the meat to the pot.
6. Serve in bowls and garnish with parsley

 

Make this recipe to enjoy a hearty bowl of tender yellow-eyed peas in a smoky, meaty broth. Yellow-eyed peas are traditionally said to bring good luck all year when eaten on New Year’s Day! Maybe Broad Arrow Farm ham hocks add even more good luck? We think so!

Ingredients

• 2 pounds dried yellow-eye peas
• 1 - 2 pound Broad Arrow Farm smoked ham hock
• 1 medium onion, diced (about 1 1/2 cups)
• 2 medium carrots, diced (about 1 cup) 2 celery ribs, diced (about 2/3 cup)
• 3 large cloves garlic, sliced (about 1/4 cup)
• 2 bay leaves
• 3 tablespoons salt
• 1 tablespoon parsley, minced

1. Rinse the peas thoroughly. Soak the dried peas overnight in enough water to cover by at least 2 inches.
2. Drain and rinse the soaked peas.
3. Add all ingredients except salt and parsley to a large dutch oven or other heavy soup pot. Cover with water by about 1 inch. Bring to a boil.
4. Reduce heat to low and cover the pot. Simmer gently for about 1 hour. Check the peas for tenderness. Stir in the salt. If necessary, cook for an additional 15 - 30 minutes, until the peas are tender but not mushy.
5. Remove the ham hock from the pot carefully. Let cool until it is comfortable to handle. Pick the meat from the bones. Return the meat to the pot.
6. Serve in bowls and garnish with parsley