Hardette Harris's New Years' Recipe
A recipe from the Queen of Southern soul food herself, crafted especially for the new year
6–8 ×
1 Large Smoked Ham Hock, rinsed and patted dry
1 Large Smoked Pork Neck Bone, rinsed and patted dry
2 lbs. Fresh Black-Eyed Peas, rinsed (Purple Hull Peas work nicely as well)
½ Yellow Onion, sliced
2 Garlic cloves, minced
2 Okra pods, whole or chopped to thicken
1 Tbsp. Seasoned salt
1 Tsp. Garlic Powder
Salt and pepper, to taste
Instructions
- In a large stockpot, place ham hocks and neck bones; cover with water.
- Cook over medium heat for 1 hour or until meat easily comes off the bone.
- Remove meat from bones. Save liquid and strain if necessary to remove small bones.
- Add peas, onion, garlic, okra, pepper, seasoned salt, salt and pepper, and garlic powder.
- Cover and cook for thirty minutes. Return ham hocks to pot, and cook until peas are soft but not broken apart, about 20 minutes more.
- Serve with cornbread, sliced yellow onion, and sliced tomato. Adjust seasonings.
