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1
(Soak black-eyed peas in cool water for at least 6 hours.
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2
Rinse before using.)
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3
Heat butter in a large pot over medium-high heat.
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4
Add onion, garlic, green pepper, and celery and stir.
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5
Cook for 3 to 4 minutes.
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6
Stir in soaked beans, then add chicken broth, ham hock, salt & pepper, and cayenne to taste.
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7
Bring to a boil, then reduce heat and cover the pot for 30 minutes.
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8
After 30 minutes, check the liquid level; if its too soupy, cook with the lid off for another 15 minutes or so.
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9
If its too thick, splash in a little more broth.
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10
Stir in vinegar, then taste for seasonings.
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11
Add more spice if needed.
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12
Serve over white or brown rice, making sure to get plenty of the cooking liquid spooned over the top.
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13
Or, you may mix the bean mixture with the rice before serving.
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14
Variations: add red bell pepper, canned diced tomatoes, diced jalapenos, diced ham (instead of ham hocks), or sliced bacon (instead of ham hocks).
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15
Stir in torn-up kale when 5 minutes of cooking time remain.
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16
Variation: use canned, drained black-eyed peas if preferred.
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17
Just use diced ham instead of ham hock and a little less broth, as peas wont need to cook as long.
