Black Eyed Peas

Angie Soto

1 large onion

2 bell peppers

ham hock

neck bones

2 cans Rotel

3 lbs frozen Black Eyed Peas

Chicken Broth (enough to cover everything in the pot)

Salt and Black Pepper to taste

1. Dice large onion and bell peppers (optional, seed and dice leftover jalapenos - if you remove all the seeds and ribs, it won't add much heat)

2. Sweat the diced veggies in olive oil until onion becomes translucent - adding a little salt here will help the veggies release more juices

3. Add the ham hock and neck bones to the pot

4. Add two cans of Rotel to the pot, including the juices (don't drain the cans into the sink)

5. Add the black eyed peas

6. Add chicken broth or chicken broth and water if you don't want to use all chicken broth - enough to cover everything in the pot - cover just barely for thicker soup, add more for more caldo

7. Give it a stir to mix the veggies and beans - try to make sure the ham hock and neck bones stay submerged under the beans

8. Taste for seasoning - will likely need salt, will definitely need black pepper

9. Bring it to a simmer and let it go for at least 90 minutes

10. Remove the ham hock and neck bones, shred the meat from them and add it back to the pot - if you want to cut up the cuero from the ham hock and add that, too, you can

11. Taste for seasoning again, add salt or pepper as needed

12. Chop up some cilantro for garnish

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