October 23, 2016
Comfort Food, Side Dishes, Beans,
Pork, Ham, Vegetables, Southern, Budget-Friendly, Easy/Beginner Cooking, Fall/Autumn, New Years, Sunday Dinner, Winter, Dutch Oven, Stove Top, Gluten-Free, High Fiber, No Eggs, Non-Dairy, Canned Tomatoes, Make it from scratch more
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"Traditional Southern fare. Uses dried beans, so it is time consuming....but that is one of the things I like about this recipe. Love to have something on the stove making the house smell tasty! 8 hour prep time is soaking time for the peas."
Sort and wash peas; place in a large Dutch oven. Cover with water 2 inches above peas; let soak 8 hours. Drain peas, and return to the Dutch oven.
Add 8 cups water and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until peas are tender, stirring occasionally.
Remove ham hocks. Cut ham from ham hocks, and chop meat. Return meat to the peas.
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These were part of our New Year's Day. After soaking the dried peas I adapted the recipe to prepare in the crockpot. I cut the water to 6 cups and cooked on low for about 6 hours. Other than adding 3 cloves of garlic and eliminating the salt I made no changes to the ingredients when starting the recipe. At serving time I felt the peas could have used additional savory seasonings. I liked the tomatoes. pepper, and onions but the dish seemed to lack depth. We've enjoyed them and were happy to have a better BEPea dish.