1 whole ham hock
1 pound carrots, halved and cut into ½-inch slices
1 spring onion bulb, chopped
1 spring onion, light green part only, chopped
16 ounce package black eyed peas, cleaned, with rocks and broken pieces removed
2 bay leaves
1 Tbsp oregano, chiffonade
1 Tbsp rosemary, chiffonade
Salt to taste
In a large pot, place ham hock and cover with water. Bring to a boil. Then, reduce to a simmer. Cover the pot and simmer for about 30 minutes.
Place black eyed peas in a large dutch oven. Cover in water. Place on stove and cook on medium high heat.
When dutch oven is hot, add carrots, spring onion bulbs and light green part of spring onion. Cook for 5 minutes.
Add ham hock and liquid into dutch oven.
Add bay leaves.
Bring to a simmer and reduce temperature to low. Cook until tender. About 2 hours.
Once beans are tender, remove ham hock from pot and place in bowl. Discard bone.
Shred ham hock into bite sized pieces. Place back into dutch oven.
Add oregano and rosemary into pot. Stir well.
Add salt to taste.