Black-Eyed Peas

Ingredients

• 12oz package of Richard's Premium Smoked Pork Sausage
• 1/4lb Richard's Bacon, chopped
• 1/4 tsp Richard's Cajun Seasoning
• 1 cup onion, chopped
• 1/2 green bell pepper, chopped
• 1/2 cup celery, chopped
• 2 cloves garlic, minced
• 1lb dried black-eyed peas, rinsed and picked through
• 2qt room temperature water, chicken broth or a combination
• 2lb smoked ham hocks
• 2 bay leaves
• 1 cup ham, diced (optional)
• 2 jalapeños, rib and seeds removed and chopped, to taste (optional)
• Additional water or chicken broth, as needed
• 1 1/2 tsp salt, to taste
• 1 1/2 tsp freshly cracked black pepper, to taste

Directions

1. In a tall stockpot cook the bacon until done but not crisp; add the onion, bell pepper, and celery to the rendered bacon fat and cook just until tender. Add the garlic and cook another minute or so. Add ham and Premium Smoked Pork Sausage and cook until lightly browned. Add peas, cook and stir for 2 minutes, then begin to add the water or broth slowly, stirring in a little at a time; bring to a boil. Add ham hocks, jalapeños, salt, pepper, Richard’s Cajun Seasoning and bay leaves.
2. Reduce to a medium simmer and partially cover, cooking for about 1 to 1-1/2 hours or until peas are tender and creamy. Add additional chicken stock or water only if necessary to slightly thin out. Pull any meat off the bone and return to peas; taste and adjust seasonings as needed. Serve over hot cooked rice.
3. For the Slow Cooker: Prepare as above, transferring everything to slow cooker. Cover and cook for low for about 8 to 10 hours, or on high for 5 to 6. To thicken, remove a cup of the peas and mash, returning to the pot, or prepare a slurry of 1/2 tablespoon cornstarch with enough water to form a thin paste. Bring peas up to a boil, stirring in slurry and boil until thickened (this works faster on the stovetop).