Wednesday Mini Mag

Kansas Pioneer Black Eyed Peas serves 12

1 lb.

Black eyed peas - sorted and rinsed

1 lg

Onion – chopped

4 slices

Bacon - cut in small pieces Garlic Cloves – crushed

4

½ t. 1 T.

Black Pepper

Cavender’s Seasoning

1 qt.

Chicken Broth

2

Smoked Ham Hocks

Place peas in a Dutch oven and cover with water by 2 in. Bring to a boil for 2 minutes. Remove from the heat, cover, and let stand for 1 hour. Drain and rinse peas. Sauté onion in oil until tender. Add the bacon, garlic, pepper flakes, Cavender’s and pepper. Sauté 2 min. Add the broth, ham hocks and peas and bring to a boil. Reduce heat and simmer covered, for 35-40 minutes or until peas are tender. Remove ham hocks; cool slightly. Remove meat from bones. Chop meat and return to pan with peas to rewarm.

Good served with cornbread.