Ham Hock and Black-Eyed Peas

Step 1

Rinse the 1 cup black-eyed peas and soak in water for at least 2 hours or overnight; drain before cooking.

Step 2

In a large pot, add the 1 ham hock and 3 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer until the ham is tender, about 45 minutes.

Step 3

Add the drained peas, 1 chopped onion, and 2 minced garlic cloves to the pot. Season with 0.5 tsp salt and 0.25 tsp black pepper. Simmer uncovered until peas are creamy and tender, about 30 minutes.

Step 4

Meanwhile, cook the 1 cup rice according to package instructions, about 15-20 minutes, until fluffy.

Step 5

Remove the ham hock from the pot, shred the meat, and discard the bone and fat. Return the meat to the pot and stir.

Step 6

Serve the ham hock and peas over the cooked rice, spooning extra broth over the top.

Step 7

Taste and adjust seasoning with more salt and pepper if needed.