Chino’s Ham Hocks and Black Eyed Peas

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Chino's Ham Hocks and Black Eyed Peas

Well Chino’s ham hocks and black eyed peas turned out to be a fantastic success but the black eyed peas and turkey ham is almost as good and, healthier and faster (as if anything cooked in a coffee pot other than coffee is really fast.) I guess I must have been ashamed to admit that I still love my poor people’s food because it took me thee months to write about the delicious meal.

The recipe itself paralleled the turkey ham recipe previously presented with three changes, I skipped the tomato sauce, used dried beans which had to be cooked much longer and I used ham hocks which after cooking eight hours were removed from the pot to take off the skin, fat and bones and the meat returned to the pot. Chino used to serve the whole ham hock so you could eat the skin, fat and cartilage on the bone which of course I used to do. For those looking for old fashioned flavor and not concerned with health, this is a great starting recipe. For those who like the flavor and healthier eating, I would use the turkey ham recipe.

For better or worse in terms of healthy eating, here is a great recipe for nostalgia food.

Chino’s Ham Hocks and Black Eyed Peas

Ingredients:

Tablespoon olive oil

1 medium chopped up onion

2 cloves minced garlic

bay leaf

thin slice scotch bonnet pepper

½ tsp thyme

½ tsp paprika

2 Ham Hocks

6 oz dried black eyed peas soaked overnight

1 1 /2 can chicken broth

2 oz Dark Cruzan Rum

1 Tablespoon parsley

If you use Ham hocks and scotch bonnet pepper, additional Salt and Pepper is not necessary. Don’t even start this recipe unless are preparing on a minimum of 48 hours.  This time line includes soaking the beans overnight and an overnight chill to get rid of the fat.

Cooking the Onions, Garlic and Hot Pepper

As usual, the onion, garlic and hot pepper are sauteed in the olive oil for enough time to take a shower. For those who like precision, that’s about half an hour.

All Ingredients in the Pot

The beans are drained and added to the pot along with the rest of the ingredients and allowed to simmer for about five hours or until the meat on the ham hocks can be easily separated from the fat skin and cartilage. The pot is covered with aluminum foil.

The meat is returned to the pot and pot is placed in the refrigerator. This  step separates the fat from the meal.

Jelled Soup With Fat on Top

After Chilling Overnight overnight the fat is removed to the pot.  This non traditional step doesn’t alter the flavor by much and may save your life.

Get Rid of That Nasty Fat

You can find similar recipes from Cajun cook, Emeril Lagasse and I’m sure all over southern cooking sites.  Some days chino might have added Sazon (a Puerto Rican Spice Blend) or tomato sauce. This recipe shows that you can get a very similar flavor with healthier alternatives.

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