Spicy Ham Hocks and Black-Eyed Peas
Created by Sue on March 3, 2013
- Servings: 7
- Prep Time: 75m
- Cook Time: 75m
- Recipe #8462
Ingredients
- 1 (16 ounce) package dried black-eyed peas
- 3 cups low sodium chicken broth
- 2 cups water
- 1 lb smoked ham hock
- 1 large onion, chopped
- 2 celery ribs, chopped
- 2 carrots, diced
- 1 -3 jalapeno pepper, seeded and minced
- 1 teaspoon salt
- 1 teaspoon black pepper
How to Make
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Step 1: Place black-eyed peas in a large deep pan.
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Step 2: Cover with enough water to be about 2-inches deep over peas.
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Step 3: Bring to a boil, boil 3 minutes, then remove from heat.
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Step 4: Cover and allow to sit for 1 hour.
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Step 5: Drain water off of black-eyed peas.
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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.
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Step 7: Reduce heat and cook, covered, for about 1 hour, or until black-eyed peas are tender, stirring occasionally.
Nutritional Facts
- 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