Proudly celebrating eleven years of faithfully serving our readers, the people of Henry County

 

"Celebrating Henry County"

 

Hey Henry
Submit A Hey Henry
Feature
As It Was
Look Closer
HCAIW Guess
Church Notes
Classifieds
Submit A Classified
Click & Save
Community
Cooking
Garden
Inside Henry
Obituaries
Opinion
Religion
Where in The World

Site Search
Subscriptions
Contact Us
Find Us
Forms
Advertising
Locations
Links
Site News

 
 
 

 

 

 



We have 15 new
Hey Henrys
this week!

Submit your
"Hey Henry"


 

 
 
 

 

 

Henry County’s Cooking with
New Years Recipes

 

Special photo

For more of this week’s recipes in the printed edition,
get your copy here!

 

Black Eyed Peas

1 lb. dry black-eyed peas
2 Tbsp. olive oil
1 large yellow onion, diced
2 cloves garlic, minced
2 (32 oz.) cartons chicken broth
8 cups water
1 pound smoked ham hocks
1 (14.5 ounce) can diced tomatoes
5 pepperoncini peppers
1 bay leaf
1/2 tsp. garlic powder
1/4 tsp. ground thyme
Salt and pepper to taste 

  Place the black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse before using.

  In a large stock pot over medium heat, cook and stir onion and garlic in olive oil until onion becomes translucent, about 5 minutes. Pour in the chicken broth and 8 cups water, bring to a boil, and reduce heat to a simmer. Stir in soaked black-eyed peas, ham hocks, tomatoes, pepperoncini, bay leaf, garlic powder, thyme, and salt and pepper. Cover and simmer until peas are tender, ham meat is falling off the bones, and the broth is thickened, about 3 hours.


For more of this week’s recipes in the printed edition,
get your copy here!

 

 

©Henry County Times, Inc.