Yield
Makes 6 to 8 servings

Michelle makes her peas separately and serves them on a bed of rice or simply on the side.

How to Make It

Step 1

Place peas in a Dutch oven; add water to cover 2 inches above peas. Bring to a boil; boil 1 minute. Cover, remove from heat, and let stand 1 hour. Drain peas, and set aside.

Step 2

Bring broth, 2 cups water, and ham hocks to a boil in the Dutch oven over medium-high heat. Cover, reduce heat, and cook 1 hour.

Step 3

Add peas, onion, and remaining ingredients; cook, covered, 45 minutes to 1 hour or until peas are tender, stirring occasionally.

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