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- 1 tablespoon oil
- 1 cup onion, diced
- 1/2 cup celery, diced
- 1/2 cup green pepper, diced
- 1 tablespoon garlic, chopped
- 2 cups black-eyed peas, soaked overnight and rinsed
- 4 cups chicken broth
- 1 small ham hock (or 2 cups cubed ham)
- 1 bay leaf
- 1 teaspoon thyme
- cayenne to taste
- salt and black pepper to taste
- 4 green onions, sliced
Directions:View on Closet Cooking
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