Description
A comforting dish of black-eyed peas cooked with smoked ham hocks.
Ingredients
Scale
- 1 pound dried black-eyed peas, picked over and rinsed
- 1 tablespoon olive oil or canola oil
- 1 large yellow onion, diced
- 1 large or 2 small smoked ham hocks (about 1 pound)
- 2 bay leaves, optional
- 8 cups water, chicken or vegetable broth, or a combination of the two
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon garlic powder
- Freshly ground black pepper, to taste
Instructions
- Add the peas to a large, heatproof bowl or pot and add enough boiling water to cover by at least an inch. Set aside to soak.
- While the peas soak, add the oil to a large, heavy-bottomed pot or Dutch oven and heat over medium heat. Add the onion and sauté until translucent, about 3 minutes.
- Rinse the ham hock under cold water, then add it to the pot along with the bay leaves (if using). Top with the water and/or broth; the ham hock should be mostly covered. Cover with the lid and bring to a boil, then reduce the temperature to low, cover, and simmer for at least 1 hour and up to 2 hours. It will get more tender as it cooks. Flip the ham hock over using tongs about halfway through cooking.
- Drain the soaked peas and add them to the pot. Add the salt and garlic powder and stir. Cover, bring back to a boil, then simmer, uncovered, over medium-low heat until the peas are tender, 30 minutes to 1 hour. The timing will depend on how old your peas are.
- Use tongs to remove the cooked ham hock to a cutting board. Let cool for a few minutes. Meanwhile, remove the bay leaves and discard. For a prettier pot of beans, skim any scum off the top. Taste the peas, adding salt and pepper as needed.
- Once the ham hock is cooled enough to handle, remove the skin and any excess fat and discard. Remove the meat from the bone, chop or shred it, and add it back to the pot. Taste, adding pepper to taste and more salt, if needed.
- Serve using a slotted spoon. Store leftovers in an airtight container in the cooking liquid. It will keep in the fridge for up to 5 days.
Notes
- This recipe can be adjusted based on the preference for broth or water.
- Consider adding additional spices for extra flavor.
- For a vegetarian option, omit the ham hock.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 1g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 20g
- Cholesterol: 20mg