Enjoy this traditional New Year’s meal with pork and black eyed peas over rice.
Ingredients
- 4 Tbsp butter
- 1 whole medium yellow onion, chopped
- 4 cloves garlic, minced
- 1 whole green pepper, diced
- 2 stalks celery, diced
- 4 cups black-eyed peas, soaked at least 6 hours
- 5 cups chicken broth
- 1 ham hock
- Salt and pepper, to taste
- ½ tsp cayenne pepper
- ½ tsp basil
- ¼ tsp thyme
- ¼ tsp oregano
- 1 bay leaf
- 2 Tbsp white vinegar
- 4 cups white rice, cooked
Instructions
Set the EGG for indirect cooking with the convEGGtor at 350°F/177°C.
Heat butter in a Big Green Egg cast iron Dutch Oven. Add onion, garlic, green pepper, and celery. Cook for 5 minutes. Stir in soaked black-eyed peas, chicken broth, ham hock, salt and pepper, cayenne, basil, thyme, oregano and bay leaf. Cook for 30 minutes.
Stir in vinegar. Serve over the cooked rice.
Serves 10