Spicy Ham Hocks and Black-Eyed Peas
March 03, 2013
"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."
- 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
Place black-eyed peas in a large deep pan.
Cover with enough water to be about 2-inches deep over peas.
Bring to a boil, boil 3 minutes, then remove from heat.
Cover and allow to sit for 1 hour.
Drain water off of black-eyed peas.
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.
Reduce heat and cook, covered, for about 1 hour, or until black-eyed peas are tender, stirring occasionally.
Tips & Variations
No special items needed.