Spicy Ham Hocks and Black-Eyed Peas

7
Servings
75m
Prep Time
75m
Cook Time
2h 30m
Ready In


"You can serve this on rice or simply as a side dish. It's alittle bit spicy, but you might like to add some Tabasco or hot green pepper sauce to give it a little more punch. I do."

Original recipe yields 7 servings
OK

Nutritional

  • Serving Size: 1 (411.2 g)
  • Calories 633.3
  • Total Fat - 54.4 g
  • Saturated Fat - 4 g
  • Cholesterol - 24.2 mg
  • Sodium - 865.6 mg
  • Total Carbohydrate - 13 g
  • Dietary Fiber - 6.7 g
  • Sugars - 3.4 g
  • Protein - 31.9 g
  • Calcium - 93.4 mg
  • Iron - 3.1 mg
  • Vitamin C - 11.1 mg
  • Thiamin - 0.1 mg

Step 1

Place black-eyed peas in a large deep pan.

Step 2

Cover with enough water to be about 2-inches deep over peas.

Step 3

Bring to a boil, boil 3 minutes, then remove from heat.

Step 4

Cover and allow to sit for 1 hour.

Step 5

Drain water off of black-eyed peas.

Step 6

Add the broth, 2 cups of water, ham hocks, onions, celery, carrots, jalapenos, salt and pepper to the black-eyed peas and bring to a boil.

Step 7

Reduce heat and cook, covered, for about 1 hour, or until black-eyed peas are tender, stirring occasionally.

Tips & Variations


No special items needed.

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