Pea Soup with Ham Hock and Greens

Ingrediente

2 tablespoons oil

1 medium yellow onion, finely diced

1 cup finely diced celery

1 tablespoon finely chopped garlic

1 hot red chile, cut in half lengthwise

2 bay leaves

3 small sprigs of thyme

1 pinch of allspice

2 small smoked ham hocks (about 2 pounds) or a smoked turkey leg

1⁄2 pound Fast Lady peas (or any Belden Barns beans)

1 large bunch collard greens or mustard greens, chopped/shredded

1 tablespoon apple cider vinegar

1 tablespoon sugar

kosher salt

ground black pepper

Instrucțiuni

Over medium heat, warm the oil in a large soup pot. Add the onion and celery and cook for 5 minutes, or until soft. Stir in the garlic and cook another minute. Stir in the chile, bay leaves, thyme and allspice.

Add ham hocks or turkey leg along with 10 cups of water. Bring to a boil and skim off any foam. Partly cover the pot with a lid and simmer for 2 hours.

Rinse peas in fresh water and stir into the soup. Partly cover the pot with the lid and simmer until the peas are tender.

Remove the hocks to a platter to cool. Take the meat off the bone, chop and add to the pot. Discard any skin or connective tissue.

Add the greens to the pot and simmer just until wilted, about 10 minutes. Stir in the vinegar, sugar, salt and black pepper. Taste and adjust seasoning.

Serve with Belden Barns cornbread and pass around hot sauce at the table.

Recipe adapted from The New York Times

Note

These peas are small so they will cook faster than larger beans. If you decide to use larger beans in this recipe, we recommend soaking them overnight before cooking.