consult your nearest southern american food encyclopedia. Then I imagine my family say'in: "Even if we forgive you the ham hock, where's the meat?" They're right. There is no meat in this recipe. But I'm fix'in to address that issue in the recipe. Just as a suggestion, black eyed peas can't fully be enjoyed without something southern to accompany it, like corn bread or fried catfish. Southern's love their food...and with good reason! Here's just a little tiny taste of their savory repertoire.
I love this picture. It's like the light of God shining on the black eyed peas, saying "Yes, thou should cook and eat these!"
*Real Southern Black Eyes Peas
makes 6-8 servings
*denotes comments at the end of the recipe-read first
1 lbs dried Black Eyes Peas
2 vegetable or chicken Bouillon Cubes
1 large Red Onion, diced
8 leaves of Basil
Rinse the Black Eyed Peas well in a colander, and sort.
In a stock pot, bring 10 cups of water and the Black Eyed Peas to a rapid boil. Remove from heat, and let sit covered for 1 hour.
Bring the Black Eyed Peas back to a boil. Add the Bouillon Cubes, Onion and Basil Leaves. Stir briefly, lower the heat and let the Black Eyed Peas simmer for 1 1/2 hours.
-To have a more authentic black eyed pea experience, instead of adding the bouillon cubes add one large piece of ham hock with the onion and basil. When the the peas are done simmering remove the ham hock bone and serve.