Yield: 6-8 servings
4 cups shelled fresh pink-eye peas or other field peas
1 cup water
1 cup chicken broth
6 ounces smoked ham hocks, cut into 1/4-inch slices
4 sprigs fresh thyme, leaves stripped and reserved
½ teaspoon salt
1/8 teaspoon ground red pepper
Garnish: fresh thyme sprigs
1. In a large saucepan, combine peas, 1 cup water, and chicken broth. Add ham hocks, thyme leaves, salt, and red pepper. Bring to a boil over medium-high heat. Cover, and reduce heat to a simmer.
2. Cook until peas are very tender, 20 to 25 minutes. Garnish with thyme, if desired.