If you can't find a ham hock, substitute a smoked turkey leg or wing. Use the leftover ham hock meat as a flavoring agent for beans, greens, and broths.
Ingredients
12 ounces dried black-eyed peas
1 (14- to 16-oz.) smoked ham hock
3 cups unsalted chicken stock
¼ cup chopped green onions
2 cups chopped leeks (about 2 medium)
½ teaspoon salt
¾ teaspoon freshly ground black pepper
hot sauce (optional)
Instructions
Rinse the peas and drain. Place the peas in a large bowl, fill with water to cover them, and let stand at room temperature for at least 8 hours or overnight. Drain.
Place the peas with 2 cups water and the chicken stock, smoked ham hock, leeks, salt and pepper in a large Dutch oven; bringing to a boil.
Reduce the heat and simmer, stirring occasionally, for about 1 hour (or until the peas are very tender).
Remove the pan from the heat.
Remove the hock, let cool slightly. Remove the meat from the bone, discarding the skin, fat, and bone. Chop the meat.
Add the meat to the pea mixture. Top with green onions and hot sauce, if desired. Serve.
Nutrition Information
Serving size: ⅔ cup Calories: 200 Fat: 2.5 g Saturated fat: 0.7 g Carbohydrates: 30 g Sugar: 3 g Sodium: 498 mg Fiber: 5 g Protein: 16 g Cholesterol: 15 mg
Recipe by Weight Watchers Recipes at https://www.ww-recipes.net/weightwatchers-smoky-black-eyed-peas-recipe/