Black-Eyed Peas & Smoked Ham Hocks

8
Servings
8h
Prep Time
1.75h
Cook Time
9h 45m
Ready In


"Traditional Southern fare. Uses dried beans, so it is time consuming....but that is one of the things I like about this recipe. Love to have something on the stove making the house smell tasty! 8 hour prep time is soaking time for the peas."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (568 g)
  • Calories 362.6
  • Total Fat - 14.6 g
  • Saturated Fat - 4.7 g
  • Cholesterol - 90.2 mg
  • Sodium - 2480.7 mg
  • Total Carbohydrate - 23.1 g
  • Dietary Fiber - 4.3 g
  • Sugars - 7.8 g
  • Protein - 33.7 g
  • Calcium - 104 mg
  • Iron - 2.4 mg
  • Vitamin C - 26 mg
  • Thiamin - 1.6 mg

Step 1

Sort and wash peas; place in a large Dutch oven. Cover with water 2 inches above peas; let soak 8 hours. Drain peas, and return to the Dutch oven.

Step 2

Add 8 cups water and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until peas are tender, stirring occasionally.

Step 3

Remove ham hocks. Cut ham from ham hocks, and chop meat. Return meat to the peas.

Tips & Variations


No special items needed.

Related

Daily Inspiration

Made these delicious black-eyed peas for New Years. I made a couple of minor changes (I hope). I used a ham bone (leftover from a honey baked ham) and I used rotel tomatoes vs. regular stewed tomatoes -- just to spice them up. Delicious!

(5 Jan 2018)

Susie D

These were part of our New Year's Day. After soaking the dried peas I adapted the recipe to prepare in the crockpot. I cut the water to 6 cups and cooked on low for about 6 hours. Other than adding 3 cloves of garlic and eliminating the salt I made no changes to the ingredients when starting the recipe. At serving time I felt the peas could have used additional savory seasonings. I liked the tomatoes. pepper, and onions but the dish seemed to lack depth. We've enjoyed them and were happy to have a better BEPea dish.

review by:
(4 Jan 2017)