Black Eyed Peas With Ham Hock Recipe

• 2 tablespoons vegetable oil
• 1 onion, sliced
• 2 celery stalks, diced
• 2 garlic cloves
• a handful of chili pepper to taste
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/4 teaspoon freshly ground black pepepr
• 1 smoked ham hock, about 1 1/2 to 2 pounds
• 1 pound black eyed peas, rinsed and soaked overnight in cold water, then drained
• 1 teaspoon salt

1. Preheat the oven to 350u0b0. Heat the oil in the pot and sweat the onion over medium heat until translucent, about 5 minutes. Add the celery and garlic and cook for another 2 minutes.
2. Add the hock and enough water to cover the hock completely. Add the chili peppers, bay leaf, thyme, and pepper. Bring the water to a boil, then cover the pot and transfer it to the oven. Cook for 1 hour.
3. After 1 hour, add the black eyed peas to the pot and put the pot back into the oven, this time uncovered. Cook for another 1 1/2 hours, or until the beans and pork are tender. Serve with your choice of sides, such as collard greens or kale.

vegetable oil, onion, celery stalks, garlic, chili pepper, bay leaf, thyme, freshly ground black pepepr, ham hock, eyed peas, salt

Taken from www.seriouseats.com/recipes/2011/04/black-eyed-peas-with-ham-hock-recipe.html (may not work)