Black-Eyed Peas & Smoked Ham Hocks
Recipe: #25094
October 23, 2016
Categories: Side Dishes, Beans, Southern, New Years, Sunday Dinner, Gluten-Free, High Fiber, No Eggs, Non-Dairy, Canned Tomatoes, more
"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 is 8 servings
Ingredients
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 by Step Method
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
No special items needed.
2 Reviews
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