Black-Eyed Peas with Ham Bone or Ham Hock
By
Jeanne Benavidez
@jeanneben
1
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:
Serves:
4 - 6
Prep:
15 Min
Cook:
3 Hr 30 Min
Method:
Stove Top
Ingredients
-
1 lbdried black eyed peas
-
1ham bone or ham hock
-
2 qtchicken or vegetable stock
-
1 mediumonion, chopped
-
1 Tbspchopped garlic
-
1 tspground black pepper
-
1 tsptony chachere's creole seasoning
-
·salt to taste
How to Make Black-Eyed Peas with Ham Bone or Ham Hock
- 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 Black-Eyed Peas with Ham Bone or Ham Hock
Course/Dish: Other Main Dishes Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: Southern
Hashtag: #Southern-Classics
