How to Prepare Delicious Brads black eyed peas

Without fail recipe ultimate Brad's black eyed peas easy, fast, practical.

Good Evening every body, at this time you get present recipe Brad's black eyed peas with 10 ingredients and 6 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 10 ingredients and 6 stages of easy cooking Brad's black eyed peas.

Ingredients all Brad's black eyed peas

1. Prepare 4 : smoked ham hocks.

2. Prepare 1 : small pkg black eyed peas.

3. Needed 5 strips : bacon, chopped.

4. Needed 1/2 : sweet onion, chopped.

5. Prepare 1 1/2 tbs : granulated chicken bouillon.

6. Needed 1 tbs : minced garlic.

7. Prepare 1 tbs : white vinegar.

8. Needed : Serve with.

9. Needed : desired hot sauce.

10. Prepare : cheese curds, or squeakers.

If all ingredients Brad's black eyed peas it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Brad's black eyed peas

1. Rinse peas in cold water, drain. Put in a LG mixing bowl..

2. Boil a pot of water. Cover peas with about double the volume of boiling water. Let sit for an hour..

3. Meanwhile, place ham hocks in a LG sauce pot. Cover 3/4 of the way with water. Bring to a boil. Cover and simmer for about an hour or until they become tender. Turn often..

4. Set hocks aside. When cool debone. Add to pot of peas half way through cooking..

5. Drain peas. Measure broth left from hocks. Add water until you reach 6 cups. Add peas and the rest of ingredients except toppings to the pot. Simmer for another hour, or until peas are tender. Stir often..

6. Top with cheese curds and hot sauce. Add salt and pepper if desired. Serve..

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