|1 lb • Dried black eyed peas|
|2 whole • onions • quartered|
|1/2 • bay leaf|
|1 whole • smoked ham hock|
|2 whole • garlic cloves - large • chopped|
|1/2 tsp • red pepper flakes|
|1 tbsp • white wine vinegar|
|1 cup • scallions • thinly sliced|
In a large pot combine the black eyed peas with enough water to cover by 2 inches, bring to a boil and boil for 2 minutes.
Remove from heat and allow to soak for 1 hour. Drain and rinse beans in a colander. In a pot combine beans with onions, bay leaf, 8 cups cold water, ham hock, garlic and red pepper flakes.
Simmer the mixture, uncovered stirring frequently for 4-5 minutes or until the mixture is thickened. Discard bay leaf and remove meat from ham hock and return to the pot. Stir in the vinegar and salt and pepper to taste. Serve alone or with rice. Sprinkle with scallion slices.