black-eyed peas with ham bone or ham hock
(1 rating)
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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(1 rating)
yield
4 - 6
prep time
15 Min
cook time
3 Hr 30 Min
method
Stove Top
Ingredients For black-eyed peas with ham bone or ham hock
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1 lbdried black eyed peas
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1ham bone or ham hock
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2 qtchicken or vegetable stock
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1 mdonion, chopped
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1 Tbspchopped garlic
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1 tspground black pepper
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1 tsptony chachere's creole seasoning
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salt to taste
How To Make black-eyed peas with ham bone or ham hock
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1Sort the beans and remove any stones or bad beans. Rinse with cold water and set aside.
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2In 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.
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3Add 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.
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4Add 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.)
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5Allow beans to rest for @ 30 minutes before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Black-Eyed Peas with Ham Bone or Ham Hock:
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