A Mess of Peas Recipe
By Published: July 1, 2013
- Yield: 6 servings
Ingredients
- 2 tablespoons canola oil
- 1 sweet onion peeled and chopped
- 1 2-ounce salt pork belly sliced, chopped
- 6 cloves garlic peeled and minced
- 2 bay leaves
- 1 tablespoon thyme fresh, minced
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon black pepper
- 1 32-ounce carton chicken stock low-sodium
- 1 ham hock smoked
- 1 pound fresh peas assorted (black-eyes, crowder, purple hull, etc.)
- Pepper sauce
Instructions
- Place the oil in a Dutch oven over medium heat. Add the onions and saute 4 minutes, stirring frequently. Add the pork belly, garlic, bay leaves, thyme, red pepper and black pepper. Cook 1 minute longer. Add the stock, ham hock and peas and increase the heat to medium-high. Bring to a boil.
- Reduce the heat to low and simmer, uncovered, for 40 minutes, stirring occasionally. Add water if the peas start to look dry. Remove and discard the bay leaves and remove the ham hock. When cool enough to handle, remove the meat from the bone and finely chop. Discard the bone. Return the ham to the peas and stir gently. Serve warm with pepper sauce.
