Crowder Peas with Smoked Ham Hocks and Okra

• servings: 6 - 8
• active time: 20 mins
• total time: 3 hrs

Ingredients

Prep Time: 20 minutes (plus overnight soak)

Cook Time: 2 to 2.5 hours

Yields: 6 to 8 servings

Ingredients:

– 1 1/2 pounds smoked ham hocks

– 1 teaspoon hickory liquid smoke

– 1 pound dried crowder peas, soaked overnight

– 2 garlic cloves, minced

– 1 1/2 cups purple onions, chopped

– 1/4 cup green bell pepper, chopped

– 1 (12 oz) bag frozen speckled butter beans

– 1/8 teaspoon red pepper flakes

– 1/2 pound fresh okra pods

– Salt and pepper, to taste

– 2 tablespoons butter

– Chicken broth (as needed)

Directions

1. Place ham hocks in a heavy pot and cover with water. Cook over medium heat until meat is falling off the bone. Stir in liquid smoke.

2. In a skillet, melt butter and sauté onions and bell pepper until edges are browned and soft. Add garlic and cook until fragrant.

3. Add the sautéed mixture to the pot with the ham hocks. Check water level; add water or chicken broth if needed.

4. Rinse and sort soaked crowder peas. Add to the pot, cover, and simmer for 1 hour.

5. Add frozen butter beans, red pepper flakes, and chicken broth. Simmer for another 30 minutes, until beans are tender.

6. Season with salt and pepper to taste.

7. Lay seasoned okra pods on top of the peas. Cook uncovered for 5–7 minutes, until okra is heated through.

Notes

Serve with hot water cornbread, grilled ribeye steaks, candied yams, and a simple salad. Perfect with a glass of red wine.