black-eyed peas with hamhock


1 1/2 pounds smoked ham hocks, 1 teaspoon hickory liquid smoke, 1 pound bag of fresh purple hull peas, 2 garlic cloves, minced, 1 1/2 cup purple onions, chopped, 10 cups chicken broth, 1/4 cup green bell pepper, 1 cup speckled butter beans, 1/4 teaspoon red pepper flakes, 1/2 pound fresh okra pods, salt, and pepper to taste.

Get out a heavy pot, add the ham hocks to the pot with the broth, cook on medium heat until the meat starts to fall off the bones, add the liquid smoke.  While the meat is cooking rinse and sort the peas.  Add the onions, garlic and bell pepper to the pot, saute until the onions are translucent, add the peas. Cover the pot and simmer for 1 hour, add the butter beans cook for another 30 minutes, add more broth if needed.  Add the red pepper flakes.  When the peas are fork-tender, turn up the heat reduce the liquid by half add salt and pepper to taste.  Lay the okra pods on top and continue to cook, uncovered, for approximately 3-5 minutes or until the okra is heated.

 Get yourself ready for some good ole southern cooking and eating.  I serve these peas with cornbread, grilled ribeye steaks, a loaded baked yam, and a simple tossed green salad

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