BVC Eats: Black-eyed peas and ham hocks

I always use fresh black-eyed peas. The fresh ones are much finer and creamier in texture, and never grainy. You can also taste some faint yet distinctly flavorful and complex sugars in the fresh peas, sugars that go stale when the peas are dried. Be aware that ham hocks are all hat and no cattle. You get maybe two tablespoons’ worth of meat for each ham hock.

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