LUCKS BLACK EYED PEAS RECIPES

Steps:

• Saute chopped onions in oil in a 3-quart sauce- or soup-pot; set aside.
• Sort peas carefully to remove stones and dirt, rinse well. Dump peas in pot with onion; add half the garlic cloves and the ham hocks, bay leaves, chopped parsley, cayenne pepper, Tabasco sauce and black pepper.
• Cover with water; cook on high until just boiling, and turn down heat to low, to simmer. Add HOT water as necessary to keep peas covered. Stir occasionally.
• Cut smoked sausage into 3/4-inch slices, then cut slices in quarters. After peas have simmered for about 1-1/2 hours, remove ham hocks and set aside to cool. Add sausage and remaining garlic. (It is not necessary to cut up garlic. It'll fall apart -- and your fingers won't smell for days.) When ham hocks have cooled enough to handle, remove skin and discard. Remove meat from bones and gristle from meat. Shred meat and return to pot. Return large bones to pot. Cook on low for another hour or until peas melt in your mouth, keeping them covered with water and stirring as needed to prevent sticking. Peas should be like a bean soup with plenty of liquid, or you can smash up a few peas to create a smooth, thick consistence.
• Carefully, salt to taste. Remove bay leaves and bones. Serve with a dash of vinegar (malt, if possible) and steamed white rice (to cool the palate -- optional). Makes 30 1/2-cup servings. Recipe may be halved. Do not freeze leftovers.

Steps:

• In a large bowl, combine peas and baking soda and add water to cover by at least 4". Cover and let soak for at least 6 hours and up to overnight. Once fully hydrated, rinse beans and drain completely. In a large pot over medium-high heat, heat 2 tablespoons oil. Add onions, garlic, celery, serrano (if using), jalapeño, and salt, and cook, stirring occasionally, until lightly golden, about 10 minutes.  Push vegetables to the edge and make a empty well in the middle of the pan. Add remaining 1 tablespoon oil in the well, then add in all the spices and stir spices until fragrant, about 1 minute. Add in pork, peas, and broth. Bring to a simmer, then reduce heat to medium-low.  Partially cover pot with a lid, and let simmer until peas are tender, about 35 minutes. To concentrate broth, remove lid and continue cooking until liquid has reduced to desired consistency, 10 to 20 minutes more. Serve with greens, cornbread, and hot sauce, if desired.