Smoked pork hocks and black-eyed peas to be exact!
It's been a cold and snowy weekend here in North-central Illinois, so this dish is what cures the woes of cold and wet weather! Comfort food does that well. And most all comfort food has it's origins in the food of the peasants of the World!
This dish starts out with the smoked hocks being covered in water and simmered for 2 - 3 hours. Then pre-soaked black-eyed peas, celery, onion, green pepper, bay leaf, red pepper flakes (or in this case...a couple whole dried cayennes), and some fresh ground black pepper. This simmers another 45 - 60 minutes. After which is a combined flavor like no other!
Serve with a salad and plenty of crusty bread. A glass of vino does go well here too!
Who cares what's going on outside!
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