Black-Eyed Peas with Ham

• 2 Tablespoons Olive Oil
• 1 cup Onions, Chopped
• 2 Tablespoons Garlic, Minced
• 2 whole Bay Leaves
• 1 sprig Fresh Thyme
• 1 whole Ham Hock
• 1 cup Ham, Cut Into Small Pieces
• 1 pound Dried Black-Eyed Peas, Soaked In Cold Water Overnight And Rinsed Well
• 4- 1/4 quarts Chicken Stock
• 1 cup Cold Water
• 1/2 teaspoons Salt
• 1/2 teaspoons Black Pepper

1. In a medium stockpot, heat the olive oil over medium-high heat.
2. When the oil is hot, add the onions and cook for 2 minutes.
3. Stir in the garlic, bay leaves, thyme, ham hock and diced ham.
4. Add the black-eyed peas, chicken stock and water.
5. Bring to a boil, partially cover and reduce to a simmer.
6. Simmer for about 20 minutes, uncover and cook an additional 20 minutes, or until the peas are tender.
7. Adapted from Emeril Lagasse.

olive oil, onions, garlic, bay leaves, thyme, ham hock, ham, blackeyed, chicken, water, salt, black pepper

Taken from tastykitchen.com/recipes/main-courses/black-eyed-peas-with-ham/ (may not work)