Name: New Year Black-Eyed Peas
Prep time: 15 min
Cook time: 3 h
Total time: 11 h 15 min
Yield: 10
Cuisine: Southern
Ingredients: 1 pound dry black-eyed peas; 2 tablespoons olive oil; 1 large yellow onion, diced; 2 cloves garlic, minced; 2 (32 ounce) cartons chicken broth; 8 cups water; 1 pound smoked ham hocks; 1 (14.5 ounce) can diced tomatoes; 5 pepperoncini peppers; 1 bay leaf; 0.5 teaspoon garlic powder; 0.25 teaspoon ground thyme; salt and pepper to taste

New Year Black-Eyed Peas

These hearty black-eyed peas are simmered with smoked ham hocks, tomatoes, and pepperoncini peppers for a subtle kick and touch of sweetness.

11 hr 15 min total 15 min prep 3 hr cook 10 307 cal

Instructions

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1 Place black-eyed peas into a large container and cover with several inches of cool water; let soak at room temperature, 8 hours to overnight. Drain and rinse; set aside.
2 Heat olive oil in a large stockpot over medium heat. Add onion and garlic; cook and stir until onion becomes translucent, about 5 minutes. Pour in broth and water; bring to a boil, then reduce heat to a simmer. Stir in black-eyed peas, ham hocks, tomatoes, pepperoncini, bay leaf, garlic powder, thyme, salt, and pepper.
3 Cover and simmer until peas are tender, ham meat is falling off the bones, and broth is thickened, about 3 hours.