Home arrow Back Yard Boss
Back Yard Boss Book PDF Print E-mail
Article Index
Back Yard Boss Book
Tools Required
Baby Back Ribs
Barbecue Chicken
Pork Butt
Beef Brisket
Pork Spare Ribs
Brunswick Stew
Pork Tenderloin
Buffalo Wings
Hot Links
Pigs Feet
Baked Beans
Fried Chicken
Fried Pork Chops
Roast Beef Hash
Smothered Spare Ribs
Salmon Croquette
Catfish/Hush Puppies
Neck Bones
Collard Greens
Turnips Greens
Black Eyed Peas
Lima Beans
Pinto Beans
Red Beans
Steamed Cabbage
Fried Corn
String/Snap Beans
Fried Green Tomatoes
Corn Bread
Crackling Bread
Hoe Cake Corn Bread
Banana Pudding
Bread Pudding
Peach Cobbler
Sweet Potato Cobbler
Peach Cobbler
Rice Pudding

Black Eyed Peas

1. Two large or three small ham hocks
2. One large bag of black eyed peas
3. Salt and pepper as needed
4. Water

The ham hocks with skin seem to have the best flavor however the skinless shanks produce a delicious flavor and less fat, you may also wish to use smoked skins or salt pork, they all offer a delicious flavor
        For best results the peas should be soaked over night in cold water or at least two hours, they can be left on the counter for this purpose. If you are really in a big hurry and have to cook them right away you may clean the peas as you would for over night soak and place then in a pan with warm water for about two hours, but if you can allow them to soak over night I think you will enjoy the results. Some of them will seem to split but this is not a problem, they will be OK. Wash them prior to soaking and look for stones and badly damaged peas and through out.
    Boil two large ham hocks or one skinless ham shanks in two quarts of water at medium heat until tender but not falling from the bone because you want them to cook awhile with the peas and don’t want them to cook apart. Now add the peas and cover, reduce the heat to low and allow cooking slowly until peas are tender. This can be tested by selecting one pea and press a fork through it, if it flatten into the fork prongs they are probable done. Add salt or pepper on the table.

Hopping Johns:
Add the rice with the same amount black-eyed peas on the plate and you have “hopping Johns”, some people cook the rice in the pot with the peas, it’s good either way.

Copyright 2007 PopaLee.com Website by:Mass Websites