Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/3 c Plus 2 tbs -shelled OR
-peanut oil 10 oz Pkg frozen black-eyed peas
2 md Red bell peppers 1/2 ts Hot paprika
-finely chopped 1/4 ts Crushed red pepper
2 md Celery ribs 1/4 ts Black pepper
-finely chopped 1 Bay leaf
1 md Onion 2 1/2 c Chicken stock
-finely chopped 1/3 c Cider vinegar
1 tb Garlic, minced 3 tb Flat-leaf parsley
1 1/4 lb Smoked ham hock -finely chopped
1 1/2 lb Fresh field peas 2 ts Thyme, finely chopped
-or black-eyed peas Salt and pepper to taste

1. Heat 2 tbs of the peanut oil in a large saucepan. Add the red
pepper, celery and onion and cook over moderately high heat, stirring
occasionally, until softened, about 5 minutes. Add the garlic and
cook, stirring, for 1 minute more. Stir in the ham hock, field peas,
paprika, crushed red pepper, ¬ tsp black pepper and bay leaf and cook
for 1 minute. Pour in the chicken stock and bring to a boil. Lower
the heat to moderate and simmer until the peas are tender, about 15
minutes for either fresh or frozen. Drain, reserving the cooking
liquid, and transfer the peas to a bowl. Discard the bay leaf.

2. Remove the meat from the ham hock, coarsely chop it and stir it
into the peas. Pour the reserved cooking liquid into a medium
nonreactive saucepan and boil over high heat until reduce to ¬ cup,
about 20 minutes. Let cool. Stir in the vinegar, parsley and thyme,
then whisk in the remaining 1/3 cup of the peanut oil. Fold the herb
dressing into the peas and season with salt and pepper to taste.
Serve warm or at room temperature.

Food and Wine September 1995
Submitted By DIANE LAZARUS On 09-29-95

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