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Blackeyed Peas with Smoked Hamhocks and Collard Greens

Ingredients

Conversions to European measurements can be found here!

For 4 people

4 cups dried blackeyed peas
1 large yellow onion diced
4 cloves garlic crushed
1/2 pound carrots diced
1 whole smoked ham hock
1 tablespoon dried oregano
1/4 cup olive oil
4 cups chicken stock
1 bunch collard greens (cleaned and coarsely chopped)

Preperation

Soak the peas in a large bowl with 8 cups water. OK every dried bean recipe starts off with, soak the beans overnight..." If you are anything like me you haven't soaked the beans, you have guests on the way, and the only other side dishes you have is a box of jello and some old ham. If you find yourself in this situation don't worry. By boiling the beans longer and adding additional stock, you can get a tastey result. Increase the amount of stock to 8 cups and increase the cooking time to between 2 and 2 1/2 hours.

Procedure

In a large stock pot heat up the olive oil over medium high heat. Throw in the onions, garlic and carrots. Sweat the vegetables for 5-8 minutes until the onions become soft. Add the thyme to the mix, then add the blackeyed peas.

If you soaked you beans overnight add 4 cups chicken stock, bring it to a boil, cover the pot, reduce the heat and let it simmer for 45 minutes to an hour.

If you didn't soak your beans in advance put in 4 cups of stock and bring to a boil. Reduce the heat to medium high, or a fast boil. Allow to boil uncovered and add an additional 1 cup of stock every half hour until all the stock is used up. You can keep adding stock until the beans are tender.

Don't let the beans dry out. Retain a nice thick gravy of stock.

Remove the hamhock bones, and pick any meat from the bone that is still attached and return it to the pot. Chop and large pieces of pork into small bite sized pieces

Add the collard greens to the pot, mix throughly, and return the lid to the pot. Allow the greens to cook for 5 minutes unitl wilted and tender.