Recipe information
Yield
serves 4-6
Ingredients
1 ham hock, about 1/2 pound (break it down with a knife, if possible)
2 quarts water
One 16-ounce package frozen black-eyed peas, or fresh black-eyed peas
2 tablespoons butter
1/2 teaspoon The Lady’s House Seasoning
1/4 teaspoon The Lady’s Seasoned Salt
1/2 teaspoon Texas Pete Hot Sauce, or 1 small hot pepper (fresh or dried)
Preparation
Put the ham hock in a stockpot and add the water. Bring to a boil, cover, reduce heat to a simmer, and cook for 1 to 1 1/2 hours. The longer you cook the hock, the stronger your stock will be. When the meat is done you may find that you need to add more water (sometimes I need 2 cups more). Add the peas, butter, House Seasoning, Seasoned Salt, and hot sauce, and return the liquid to a boil. Reduce the heat, cover, and cook over low heat for 20 to 30 minutes, or until the peas are done to your liking. Use this same formula for butter beans, butter peas, crowder peas, or any of their cousins. To make your peas extra special, drop pods of fresh or frozen okra in the pot for the last 10 to 15 minutes of cooking time.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
