This recipe combines black-eyed peas and okra for a down-home country taste. We like to make this recipe in the winter with fried chicken and mashed potatoes.
Ingredients
- 3 cups dry black-eyed peas
- 12 cups water
- 3 pounds smoked ham hocks
- 1.25 cups chopped onion
- 1 cup chopped celery
- 1 teaspoon salt
- 0.13 teaspoons cayenne pepper
- 1 bay leaf
- 1 , 10 ounce
Instructions
-
1
Pick over peas, rinse, and place in a large Dutch oven or soup pot with water; bring to a boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour.
-
2
Stir in ham hocks, onion, celery, salt, cayenne pepper, and bay leaf; bring to a boil, cover the pot, and simmer until ham hocks are tender, about 1 ½ hours.
-
3
Stir in okra and simmer until tender, 10 to 15 minutes. Remove and discard bay leaf before serving.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Mediterranean Chicken with Eggplant
I've learned to make this dish from my grandmother who still lives on the shore of the Mediterranean.
Mushroom, Kale, and Bok Choy Ramen
This ramen bowl with mushrooms, kale, carrots, and bok choy, is a quick, easy lo mein substitute.
Passover Lasagna
This recipe uses matzah sheets instead of lasagna noodles. Delicious, and it's easy to take the leftovers for lunch the next day (unlike dry matzah for sandwiches!) As an option, add cooked spinach, mushrooms, onions, or peppers.