Jeanne Benavidez Recipe

Black-Eyed Peas with Ham Bone or Ham Hock

By Jeanne Benavidez jeanneben

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

Jeanne's Story

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.


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

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



Jeanne Benavidez jeanneben
Dec 4, 2011
Ha, yes we me some fresh cooked beans of any kind. Sounds great.....gonna have to make some....
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!!!