Ingredients
2 lbs dried black-eyed peas1 medium sized ham with bone 6 oz American brown ale 3 - 4 medium onions 3 - 4 green bell peppers 1 bunch of celery 3 cloves of garlic 2 jalapeños 1 tsp chili powder 1/2 tsp cayenne pepper 1/2 tsp Tony Chachere's 1/4 tsp cumin
Directions
- Stock
- Cut meat from ham and set aside. Place ham bone in large pot and cover with water.
- Add 1 onion, quartered; 1 stalk celery cut into thirds, garlic and half of each spice.
- Bring water to a boil until all remaining ham has fallen off the bone, approximately 1 - 1.5 hours.
- Black-Eyed Peas
- Place black-eyed peas in second large pot and add stock until it is roughly a half-inch above peas. Dice and add remaining onions, celery, bell peppers,jalapeños and the remaining spices. Bring to a boil, and then reduce heat to medium, keeping pot somewhere between a simmer and a rolling boil.
- Stir often until liquid reduces to level of peas, which should take approximately 30 minutes.
- Slice ham that was cut from the bone into generous bite sized pieces and add to pot. Repeat the process of adding stock and reducing until peas are tender and stock thickens to liking. About half way through cooking, add 6 ounces American brown ale. Overall, the process typically takes 3-4 hours.
- Control heat with additional cayenne or hot sauce of your choice. Serve in bowl over a large scoop of rice.
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