Black-Eyed Peas And Ham

• Left-over ham bone with some meat;
• 1 can chicken broth
• 1 can low-sodium beef broth
• 1 T Cayenne (or to taste)
• 1T Black pepper (or to taste)
• 1 tsp. salt (optional)
• 1 lb dry black-eyed peas
• 1 poblano chili finely chopped
• 1/2 green pepper finely chopped
• 1 lg brown onion finely chopped
• 10 c. water
• 2 1/2 Andouille sausage, cut to bite-sized pieces
• Garnish:
• 3 T. cilantro
• 3 T. red onion
• Peppers (jalapeno, Serrano or habaneros)

1. Beans:
2. Rinse the beans and sort for defective or dried peas;
3. Place in large pot and cover with water;
4. Bring to boil for about 2 minutes;
5. Remove from heat and allow to stand for 1 hour.
6. Drain and rinse.
7. Ham Stock:
8. Add both broths and ham bone/meat to large pot; use additional water to cover bone as necessary.
9. Add onion, black pepper and cayenne
10. Bring to boil; reduce heat to slow boil/hard simmer and allow to reduce while peas soak, about 1 hour.
11. Remove meat and strip meat from bones; cut larger pieces or shred for bite-sized meat; return meat to pot
12. Add soaked, sorted and rinsed peas to pot;
13. Bring back to boil and allow to simmer for about 1/2 hr. to 45 minutes until peas are soft, but not mushy and stock is thick.
14. Serve over white rice with garnish.
15. Enjoy!

ham bone, chicken broth, beef broth, t, black pepper, salt, blackeyed peas, green pepper, brown onion, water, sausage, cilantro, red onion, peppers

Taken from www.epicurious.com/recipes/member/views/black-eyed-peas-and-ham-51968801 (may not work)