Black-Eyed Peas with Ham Bone or Ham Hock

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 vote

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

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

Step-by-Step

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