Dried Field Peas w/ Smoked Ham Shanks

By msippigrl

Ingredients

• 2 (1 lb) bags Camellia brand dried Field Peas
• 2 smoked ham shanks* from Rouse's, fat trimmed off
• 1 1/4 tsp salt
• 1/4 - 1/2 tsp garlic salt
• 1/2 tsp black pepper
• 1/4 - 1/2 tsp Tony Chachere's Orig. creole seasoning
• 1 tablespoon bacon fat (fresh is better)

Preparation

Step 1

In a large pot or Dutch oven over medium heat, bring peas, shanks, and about 10-12 cups water to a boil; reduce heat 1 mark then boil, uncovered, for about 40 minutes, adding more water if needed.

Add all seasonings and continue to cook (uncovered) until peas are tender, another 30-45 minutes, adding more water if needed.

Right before peas are finished, stir in the bacon fat. Cook for a few more minutes before serving.

NOTE:
*These shanks had the BEST flavor. They were "fully cooked" smoked ham shanks from Rouse's, 8-10 in a vacuum pack. I used only 2 in the beans for seasoning (so the peas wouldn't be too greasy), but boiled extras in a pot of lightly salted water for an hour or so with lid tilted.