Peas,Field, with Ham Hocks

By MarieR

Ingredients

• 4 cups shelled fresh pink-eye peas or other field peas
• 1 cup water
• 1 cup chicken broth
• 6 ounces smoked ham hocks, cut into 1/4-inch slices
• 4 sprigs fresh thyme, leaves stripped and reserved
• 1/2 teaspoon salt
• 1/8 teaspoon ground red pepper
• Garnish: fresh thyme sprigs, optional

Details

Servings 6
Adapted from tasteofthesouthmagazine.com

Preparation

Step 1

In a large saucepan, combine peas, 1 cup water, and chicken broth. Add ham hocks, thyme leaves, salt, and red pepper. Bring to a boil over medium-high heat. Cover, and reduce heat to a simmer.
Cook until peas are very tender, 20 to 25 minutes or longer.
Garnish with thyme, if desired.