There’s nothing more southern than black-eyed peas and ham hocks paired together in a rich creamy broth. It just screams comfort food. Well here’s a recipe that calls for a few more ingredients but once they are all in the pot courting each other, you will soon have a marriage of true bliss. Oh, I’m dreaming, I mean delicious down home goodness your guest will love. Just because comfort food is comforting, doesn’t mean you have to serve it casual.

Pull out your beautiful china and ladle up a bowl of this soup, add a dollop of sour cream and a fluffy cornbread muffin with butter (of course) and enjoy a dinner any southern host would be proud to serve.

Ingredients:

2 tablespoons olive oil

4 ounces Tasso ham, small diced

1 large onion small diced

1 green bell pepper small diced

3 stalks celery small diced

2 tablespoons minced garlic

2 bay leaves

2 ham hocks

1 pound dried black-eyed peas

2 quarts chicken stock

Salt and pepper to taste

Extra chicken stock if needed

Optional ingredients 2 tablespoons jalapeno small diced

Note*** Tasso ham is very hard to find. You can substitute the ham with chorizo, salt pork, or pancetta. I used chorizo and it was perfect.

Directions:

In a separate pot place ham hocks and cover with water. Bring to a boil, lower the heat to medium and simmer for 1 hour. Remove the ham hocks from the water and set aside. (This is to make sure the ham hocks are falling off the bone when the peas are done). In a separate 8 gallon stock pot, heat the olive oil. When the oil is hot, render the Tasso for 2 or 3 minutes. Add the onions, bell pepper and celery and continue sautéing for 2 minutes. Stir in the garlic, bay leaves and ham hocks. Season with salt and pepper. Add the black-eyed peas and chicken stock. Bring the liquid to a boil, cover and reduce to a simmer. Simmer the peas for about 1 hour, or until the peas are tender. Serve with corn bread muffins.

*If you like spicy, add the jalapeno (without the seeds) to the vegetables during the sautéing process.

Yummy,

MJ