Black-Eyed Peas with Ham Bone or Ham Hock

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

Ingredients

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
x3
Full Flavored
Odessa, TX (pop. 99,940)
jeanneben
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.
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Directions

1
Sort the beans and remove any stones or bad beans. Rinse with cold water and set aside.
2
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.
3
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.
4
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.)
5
Allow beans to rest for @ 30 minutes before serving.
Comments

3 comments

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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 do....love me some fresh cooked beans of any kind. Sounds great.....gonna have to make some....

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