Black-eyed Peas and Ham Hocks

Black-eyed Peas and Ham Hocks

33
DOUET 1

"This recipe is in response to 'cutelittlerocker's' request for anything Southern. It is my Mom's recipe, and she was from Arkansas. A portion of the peas may be mashed once cooked, then stirred together with the whole peas and shredded ham hock for a creamier consistency."

Ingredients

2 h {{adjustedServings}} servings 516 cals
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Nutrition

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  • Calories:
  • 516 kcal
  • 26%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 54.7g
  • 18%
  • Protein:
  • 35 g
  • 70%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 136 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. Rinse dried peas thoroughly, sorting any tiny pebbles or other debris.
  2. In a large stockpot, bring 3 cups of water to a boil with black-eyed peas, ham hocks, salt, pepper, and bay leaf. Reduce to a simmer and cook, uncovered, 1 1/2 hours, or until peas and ham hocks are tender. 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 all meat from the bone. Stir ham into the peas, adjust seasoning with salt and pepper as needed, and serve.
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Reviews

33
  1. 37 Ratings

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I have searched for the Perfect Black Eyed Pea recipe each year for New Year's Day. I am not a black eyed pea eater, but my husband is and, being Southern, we have to have this every New Year's ...

This recipe gave me a good jumping off point. I soaked the peas overnight for fear that they would be hard if I just boiled them out of the bag. I added 2 tsp of minced garlic, minced onion, a...

Needs more water and I cover my pot. I also added chopped onion, a little garlic and creole seasoning. I'm from Louisiana, so the proper way to finish this is by mashing some in the pot and ser...