Rogue Dutch Oven Cookers

                     Smoky Black-eyed Peas

 

I was raised by a Southern father and spent some time in Southern Arkansas with my grandmother. I learned to love Southern foods, like biscuits and gravy, cornbread, and greens of many types of beans. My favorite is Black-eyed peas. I sat on the front porch many times shucking beans and peas with Mamaw. Use fresh if you can find them but for years now all I can find is caned or frozen.

  

 

2 ( 14 ounce ) cans black-eyed peas, drained

1 smoked ham hock

2 cups water

2 cups chicken broth

2 cloves garlic, minced

1 teaspoons salt

1 teaspoon white pepper

¼ teaspoon crushed red pepper flakes

 

In a deep 10" or 12" Dutch oven over 12 or 18 charcoals under oven. Add all ingredients, bring to a boil. Remove 2 or 3 charcoals from under oven and simmer, stirring occasionally for 45 minute to 1 hour. Remove ham hock. serve.

Option, You can shred meat on ham hock and return to peas. 

Option 2. some like to cook with greens such as collards or Swiss chard.