Jeanne Benavidez Recipe

Black-Eyed Peas with Ham Bone or Ham Hock

By Jeanne Benavidez jeanneben

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.

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


1 lb
dried black eyed peas
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
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Directions Step-By-Step

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.

About this Recipe

Main Ingredient: Beans/Legumes
Regional Style: Southern

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