Black-Eyed Peas and Ham Hocks

Ingredients

• 1 pound dry black-eyed peas
• 3 cups water , plus more if needed
• 2 smokeds ham hocks
• 1 bay leaf
• 0.5 teaspoons black pepper , plus more to taste
• salt to taste

Instructions

1. 1

   Rinse black-eyed peas thoroughly, sorting and discarding any tiny pebbles or other debris.

2. 2

   Place black-eyed peas, 3 cups water, ham hocks, bay leaf, pepper, and salt in a large stockpot; bring to a boil. Reduce to a simmer and cook uncovered until peas and ham hocks are tender, about 1 hour 30 minutes. If ham hocks require further cooking, simmer in water in a separate pot until meat is easily pulled from the bone.

3. 3

   Cool ham hocks and remove meat from the bone. Return ham meat to the stockpot. Discard bay leaf and season with salt and pepper.