Black-Eyed Peas with Ham Bone or Ham Hock

Recipe Rating:
 1 Rating
Serves: 4 - 6
Prep Time:
Cook Time:
Cooking Method: Stove Top


1 lb dried black eyed peas
1 ham bone or ham hock
2 qt chicken or vegetable stock
1 medium onion, chopped
1 Tbsp chopped garlic
1 tsp ground black pepper
1 tsp tony chachere's creole seasoning
salt to taste

The Cook

Jeanne Benavidez Recipe
Full Flavored
Odessa, TX (pop. 99,940)
Member Since Oct 2010
Jeanne's notes for this recipe:
This was a common dish served when we were growing up, especially on new year's. Mom would always make these black eyed peas, soft-fried potatoes, cornbread and sliced fresh vegetables. One of my favorite meals to this day. These internet pictures are examples of this recipe.
Make it Your Way...

Personalize This


Sort the beans and remove any stones or bad beans. Rinse with cold water and set aside.
In a stock pot, Bring ham bone or ham hock and 1 quart of stock to a boil; simmer for 1 hour before starting to cook beans.
Add the black-eyed peas into pan with pork and add the other quart of stock and enough water to cover the beans by 2 inches.
Add black pepper, onion and garlic. Bring back to a boil and simmer 1-1/12 hours or until beans are tender. Add salt. (If you are using ham hock, omit the salt. The ham hock will give the peas a more complex flavor and enough salt.)
Allow beans to rest for @ 30 minutes before serving.


Showing OLDEST First
(Switch to Newest First)
user Lynn Socko lynnsocko - Dec 4, 2011
Yummm, I love fresh coooked black eyed peas. I'm cooking some pinto today with a smoked ham hock and making potato soup with a smoked ham bone, we do think alike!!!
user Jeanne Benavidez jeanneben - Dec 4, 2011
Ha, yes we me some fresh cooked beans of any kind. Sounds great.....gonna have to make some....

Gift Membership