Black eyed peas

It's winter.  I love soup and  I could live off of beans and rice, and right now the way the economy is, that's a good thing.  I don't really use exact measurements when I make soup or beans.  I just eyeball it and add water if I need to.  If you need to follow exact water to bean ratios, look on the back of the plastic bag.  I used this recipe to make black eyed pea tartettes.  I blind baked brisee for the crust and oil cured some grape tomatoes for the top.  Then I broiled the whole tartlette to slightly brown the tomato.  Then I ate it with rice.  Add more stock and blend and it's a soup.  Get it?  

1/2 lb black eyed peas (don't weigh them, use 1/2 of a 1 lb bag or a big old scoop:-)

3-4 qt's chicken stock (homemade is better, canned will do)

1 yellow onion, 

2 cloves garlic, chopped fine

3 stalks celery 1 ham hock

2 bay leaves

a few stalks thyme

1 10 oz can of stewed tomatoes (homemade is better)

Salt.  (always salt the whole way through cooking.  Salt the veg as it sautes, salt the chicken stock, but always taste it first.  The canned stuff is already seasoned some).

1.  Sort through beans to remove any debris or off colored beans.  

2.  Bring beans to a boil, turn off and let sit 10 minutes, drain.  This is a quick soak so you don't have to soak them overnight.  

3.  Heat a large pot, add  a little oil, saute garlic, onion, and celery.  

4.  Add thyme, bay leaves, beans and chicken stock, ham hock and bring to a boil. 

5.  Reduce to a simmer and add tomatoes, cover.  You can add them whole, and break them up as you stir.  I usually turn my beans to low because the lid creates steam makes the water simmer with much less flame.  

6.  Stir every so often and taste.  

The last ham hock I had recently was really meaty and gave off a lot of salt.  I had to remove it about halfway through.  Be involved with your cooking.  I always save ham hocks if I feel they still have some flavor to give.  Just wrap really well and freeze.