Classic Fresh Field Peas

By LRay

Cathy Barrow, Southern Living

AUGUST 2014

Ingredients

• 2 Smoked Ham Hocks or purchased smoked ham hocks
• 1 1/2 cups finely chopped onion
• 3 tablespoons bacon drippings
• 2 garlic cloves, minced
• 3 cups shelled fresh field peas (about 1 lb.)
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Bring hocks and 2 qt. water to a boil in a large Dutch oven over medium heat; simmer 1 1/2 to 2 hours or until meat is tender.

2. Meanwhile, sauté onion in hot drippings in a medium skillet over medium-high heat 6 minutes. Add garlic; sauté 1 minute. Add peas and onion mixture to Dutch oven with ham hocks; bring to a simmer over medium heat. Cover and simmer, stirring occasionally, 45 minutes or until peas are tender. Remove hocks; drain peas, and sprinkle with salt and pepper.

3. Remove and chop ham from hock bones; discard bones. Stir ham into peas, if desired.