Down-Home Black-Eyed Peas10 Reviews
- Prep: 20 min
- Cook: 1 hr 40 min
- Ready In: 3 hr
“This country 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.” - by MILLIE227
Original recipe yields 12 servings
- Pick over the peas, rinse them, and place them in a large Dutch oven or soup pot with the water. Bring the beans to a boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour.
- Stir in the ham hocks, onion, celery, salt, cayenne pepper, and bay leaf; bring to a boil, cover the pot, and simmer until the ham hocks are tender, about 1 1/2 hours. Stir in the okra and simmer until tender, 10 to 15 minutes. Remove and discard bay leaf before serving.
Amount Per Serving (12 total)
- 435 cal
- 24.5 g
- 25.1 g
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"this recipe is almost the one my Grandmother made the only changes I make is half cup brown suger and mustard power garlic. No okra 5 stars for Grandma's version..." See more"
"This is what I did: I used one of those frozen bags of season blend with onions, peppers, and celery because they're so easy and that's what I had on hand. Then I used bacon instead of hamhocks becau..." See morese I had bacon on hand. I also used a box of chicken stock and some water with chicken bouillon instead of just plain water for extra flavor. And then towards the end I added a tablespoon of butter for a savory flavor. I also omitted the okra because that's not what I had on hand. However note that if you use okra it will thicken the mixture up a lot as okra is a natural thickening agent."
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