Recipe courtesy of Raegen
Ingredients
2 lbs. of black-eyed peas
1 onion (cut into quarters)
1 garlic bulb
2 or 3 ham hocks
Salt
Pepper
2 tsp sugar
1. Wash and soak peas in warm water until they swell. (Be mindful that there may be sticks in the bag with the peas, throw those out).
2. In the meantime, boil ham hocks to cook off salt. Drain water from peas and add cold water to the peas.
3. Cook peas at a medium temperature and add 1 onion, garlic bulb and sugar.
4. Cook all until 3⁄4 done (not soft - undercooked). Add salt and pepper to taste.
Topping
1 onion (chopped)
2 tomatoes (chopped)
1 green bell pepper (chopped)
1/3 cup white vinegar
1 tsp salt
13⁄4 tsp sugar
1⁄2 cup water
1. After chopping onion, tomato and green pepper add salt and pepper to taste.
2. Mix salt, sugar and water in a bowl. Stir until salt and sugar dissolve.
3. Add vinegar, salt and sugar to taste. If it’s too much vinegar, add more water.
4. Combine with onion, tomato and pepper. Add to top of cooked peas.
