Ingredients
Left-over ham bone with some meat;
1 can chicken broth
1 can low-sodium beef broth
1 T Cayenne (or to taste)
1T Black pepper (or to taste)
1 tsp. salt (optional)
1 lb dry black-eyed peas
1 poblano chili finely chopped
½ green pepper finely chopped
1 lg brown onion finely chopped
10 c. water
2 ½ Andouille sausage, cut to bite-sized pieces
Garnish:
3 T. cilantro
3 T. red onion
Peppers (jalapeno, Serrano or habaneros)
Preparation
Beans: Rinse the beans and sort for defective or dried peas; Place in large pot and cover with water; Bring to boil for about 2 minutes; Remove from heat and allow to stand for 1 hour. Drain and rinse.
Ham Stock: Add both broths and ham bone/meat to large pot; use additional water to cover bone as necessary. Add onion, black pepper and cayenne Bring to boil; reduce heat to slow boil/hard simmer and allow to reduce while peas soak, about 1 hour. Remove meat and strip meat from bones; cut larger pieces or shred for bite-sized meat; return meat to pot Add soaked, sorted and rinsed peas to pot; Bring back to boil and allow to simmer for about ½ hr. to 45 minutes until peas are soft, but not mushy and stock is thick.
Serve over white rice with garnish. Enjoy!
