I used black eyed peas for this recipe, but you can make any dry bean the same way and they will turn out great. This meal does not need a great deal of attention and it is always a filling, inexpensive meal.
1 pound bags of dry black eyed peas (or any other dry bean)
2 small ham hocks or 1 left over ham bone
2 stalks of celery, chopped
1 medium onion, chopped
1 green pepper, chopped
3 cloves of garlic, chopped
1 fresh jalapeno (optional)
3 tablespoons of olive oil
8 cups of water
First you want to fill a large bowl with water and soak peas in water overnight or at least 8 hours. Drain and rinse peas. Next, in a large stock pot heat oil and cook the onions, green peppers, and celery 3 to 4 minutes. Add garlic. Cook for additional minute. Add water, ham hocks, and peas. Turn heat to low, cover and simmer for about 2 hours.
Serve over rice or with cornbread.
