Black-eyed Peas and Ham Hocks
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Description
This recipe is in response to 'cutelittlerocker's' request for anything Southern. It is my Mom's recipe, and she was from Arkansas. A portion of the peas may be mashed once cooked, then stirred together with the whole peas and shredded ham hock for a creamier consistency.
Ingredients
- 3 cups water
- 1 pound dry black-eyed peas
- 2 smoked ham hocks
- salt to taste
- ½ teaspoon black pepper
- 1 bay leaf
Directions
- 1. Rinse dried peas thoroughly, sorting any tiny pebbles or other debris.
- 2. In a large stockpot, bring 3 cups of water to a boil with black-eyed peas, ham hocks, salt, pepper, and bay leaf. Reduce to a simmer and cook, uncovered, 1 1/2 hours, or until peas and ham hocks are tender. If ham hocks require further cooking, simmer in water in a separate pot until meat is easily pulled from the bone.
- 3. Cool ham hocks and remove all meat from the bone. Stir ham into the peas, adjust seasoning with salt and pepper as needed, and serve.
Nutrition Facts
serving: 5 servings
calories: 516.1 kcal
carbohydrates: 54.7 g
protein: 35 g
saturated fat: 6.1 g
cholesterol: 54.4 mg
sodium: 58.6 mg
fiber: 9.7 g
sugar: 6.3 g
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