Black-Eyed Peas with Ham Bone or Ham Hock

Name: Black-Eyed Peas with Ham Bone or Ham Hock
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Yield: 4 - 6
Cuisine: Southern
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

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.

Rating:

★★★★★ 1 vote5

Comments:

3 Comments

Serves:

4 - 6

Prep:

15 Min

Cook:

3 Hr 30 Min

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
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How to Make Black-Eyed Peas with Ham Bone or Ham Hock

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.