Black Eyed Peas with Ham - Good Luck for New Year's!

Ingredients

• 1/2 pound dried black eyed peas
• 1 tablespoon olive oil
• 2 carrots, diced
• 2 stalks celery, diced
• 1/2 large onion, diced
• 2 cloves garlic, minced
• 2 smoked ham hocks
• 1 ham bone (or use any pork bones)
• 6-8 cups water
• 3 cups diced ham
• 1-2 large tomatoes, diced
• 5 handfuls torn kale leaves (tough stems removed)
• salt to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the dried black eyed peas, pick out any debris or shriveled peas, and set aside.

2. Heat the olive oil in a large pot over medium heat. Add the onion, carrots and celery and cook for 6 to 8 minutes, stirring, until softened.

3. Add the garlic and cook for 1 minute until fragrant.

4. Add the peas, smoked ham hocks and ham bone (or pork bones), then cover with water by about 2 inches. Bring to a boil, then reduce to a gentle simmer with the lid partly on.

5. Simmer for about 60 minutes, stirring now and then and adding water if the level drops too low. If using fresh pork bones, cook until the meat reaches at least 145°F (63°C).

6. Lift out the ham hocks and bone and let them cool slightly. Pull off the meat, discard the bones, skin and fat, and return the meat to the pot.

7. Stir in the diced ham and tomatoes and simmer for 15 minutes until the ham is heated through and the tomatoes have softened.

8. Add the torn kale leaves and simmer for 10 to 15 minutes until tender.

9. Season with salt to taste and serve hot.