Hearty Black-eyed Peas

Prep: 10 min.; Cook: 1 hr., 35 min.

Yield: Makes 4 to 6 servings

Ingredients

• 3  cups  low-sodium chicken broth
• 3  cups  water
• 1  medium onion, chopped
• 1  smoked ham hock
• 1  bay leaf
• 1/2  teaspoon  pepper
• 4  whole jalapeño peppers (optional)
• 1  (16-oz.) package dried black-eyed peas
• 1  teaspoon  salt

Preparation

1. Bring first 6 ingredients and, if desired, jalapeños to a boil in a Dutch oven; cover, reduce heat, and simmer 30 minutes.

2. Rinse and sort peas according to package directions. Add peas and 1/2 tsp. salt to Dutch oven, and cook, covered, 1 hour or until peas are tender. If desired, remove meat from ham hock, finely chop, and return to Dutch oven. Season with remaining 1/2 tsp. salt or to taste.