Print: Black-Eyed Peas and Ham Hocks

This recipe for black-eyed peas with ham hocks is my mom's, and she was from Arkansas. Once cooked, a portion of the peas may be mashed, then stirred together with the whole peas and shredded ham hock for a creamier consistency.

Prep

11 min

Cook

55 min

Servings

Difficulty

Medium

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 Rinse black-eyed peas thoroughly, sorting and discarding any tiny pebbles or other debris.
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 Cool ham hocks and remove meat from the bone. Return ham meat to the stockpot. Discard bay leaf and season with salt and pepper.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/black-eyed-peas-and-ham-hocks