Black-Eyed Peas with Ham Hock

Step by stepInstructions

1. Soak the peas overnight; drain and rinse.
2. Combine the peas, ham hock, onion, garlic, bay leaf, pepper, thyme, red pepper flakes, and water in a large pot.
3. Bring to a boil, reduce to a gentle simmer, and cook 1 1/2 hours, stirring occasionally, until the peas are creamy.
4. Remove the ham hock, pull off the meat, chop it, and return it to the pot. Discard the bone and bay leaf.
5. Season with salt, stir in the butter, and simmer 10 minutes more. Serve over rice with hot sauce.