Black-Eyed Peas and Ham Hocks

Ingredients

• 2 cups dried black-eyed peas
• 2 ham hocks
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon red pepper flakes
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon oregano
• 2 cups chicken broth
• 1 bay leaf
• Salt and pepper to taste

Directions

1. Soak the black-eyed peas in water overnight.
2. Drain the peas and set aside.
3. In a large pot, heat the olive oil over medium heat.
4. Add the diced onion and garlic and sauté until the onion is translucent, about 5 minutes.
5. Add the ham hocks, red pepper flakes, paprika, cumin, oregano, and bay leaf and cook for 2 minutes.
6. Add the chicken broth and bring to a boil.
7. Add the black-eyed peas and reduce heat to low. Simmer for 25 minutes, or until the peas are tender.
8. Remove the ham hocks and discard. Season with salt and pepper to taste.
9. Serve hot.

Interesting Facts

• Black-eyed peas are believed to have originated in West Africa, and were brought to the Americas during the slave trade.
• In the South, eating black-eyed peas on New Year's Day is thought to bring good luck for the upcoming year.
• Ham hocks are a flavorful cut of meat typically made from the hind leg of a pig.