Everyday Meals

Black-eyed Peas and Ham Hocks


  • 3 cups water
  • 1 pound dry black-eyed peas
  • 2smoked ham hocks
  • salt to taste
  • ½ teaspoon black pepper
  • 1bay leaf
  • Directions

  • Step 1

    Rinse dried peas thoroughly, sorting any tiny pebbles or other debris.


  • Step 2

    In a large stockpot, bring 3 cups of water to a boil with black-eyed peas, ham hocks, salt, pepper, and bay leaf. Reduce to a simmer and cook, uncovered, 1 1/2 hours, or until peas and ham hocks are tender. If ham hocks require further cooking, simmer in water in a separate pot until meat is easily pulled from the bone.

  • Step 3

    Cool ham hocks and remove all meat from the bone. Stir ham into the peas, adjust seasoning with salt and pepper as needed, and serve.

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