Ingredients:

• 3 cups low-sodium chicken broth

• 3 cups water

• 1 medium onion, chopped

• 1 smoked ham hock

• 1 bay leaf

• ½ teaspoon pepper

• 4 whole jalapeño peppers (optional)

• 1 (16oz.) package dried black-eyed peas

• 1 teaspoon salt
  

Preparation:

1. Bring first 6 ingredients and, if desired, jalapeños to a boil in a Dutch oven; cover, reduce heat, and simmer 30 minutes.

2. Rinse and sort peas according to package directions. Add peas and ½ tsp. salt to Dutch oven, and cook, covered, 1 hour or until peas are tender. If desired, remove meat from ham hock, finely chop, and return to Dutch oven. Season with remaining ½ tsp. salt or to taste.
   
   

Makes 4 to 6 servings