Black-eyed Peas and Ham Hocks Recipe

Ingredients
<br>- 3 cups water
<br>- 1 pound dry black-eyed peas
<br>- 2  smoked ham hocks
<br>- salt to taste
<br>- ½ teaspoon black pepper
<br>- 1  bay leaf
<br><p></p>Directions
<br>step 1: Rinse dried peas thoroughly, sorting any tiny pebbles or other debris.
<br>step 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.
<br>step 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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Ingredients
- 3 cups water
- 1 pound dry black-eyed peas
- 2 smoked ham hocks
- salt to taste
- ½ teaspoon black pepper
- 1 bay leaf

Directions
step 1: Rinse dried peas thoroughly, sorting any tiny pebbles or other debris.
step 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.
step 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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