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Black-Eyed Peas and Ham Hocks

Name: Black-Eyed Peas and Ham Hocks
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 5
Cuisine: Southern
Ingredients: 1 pound dry black-eyed peas; 3 cups water; 2 smoked ham hocks; 1 bay leaf; 0.5 teaspoon black pepper; salt to taste

These black-eyed peas with ham hocks are simmered until the pork is tender and the peas are soft for a true Southern craving that hits the spot.

1 hr 40 min total 10 min prep 1 hr 30 min cook 5 516 cal

Ingredients

5 serv.

1 pound dry black-eyed peas
3 cups water
2 smoked ham hocks
1 bay leaf
0.5 teaspoon black pepper
salt to taste

Instructions

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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.