Black-Eyes Peas and Ham Hocks
Black-Eyed Peas and Ham Hocks is a vintage recipe.
This is a hearty, flavorful dish often served during special occasions like New Year’s Day to symbolize good luck and prosperity.
Black-Eyes Peas and Ham Hocks
This is a hearty, flavorful dish often served during special occasions like New Year’s Day to symbolize good luck and prosperity.
Ingredients
16 ounces dry black-eyed peas
6 cups plus 2 pints water, separated
1 pound ham hocks (about 3 pieces)
1 medium onion, diced
1 red bell pepper, diced
3 garlic cloves, finely minced
1 teaspoon thyme
1/2 teaspoon pepper
Salt to taste
Instructions
- The night before cooking, add the black-eyed peas and 6 cups of water to a large bowl and cover with a paper towel or cheese cloth. Allow the beans to soak overnight.
- If all the water is soaked up, add an additional cup of water in the morning before you start cooking.
- Â In a large stock pot, add 2 quarts of water and ham hocks and bring to a boil. Reduce to a simmer, cook for about 1 hour.
- Â Remove ham hocks from the pot of water and cut off the outer layer of thick skin from the ham hock; this will allow the meat inside to continue cooking with the beans. Add ham hocks and skin back to the pot of water.
- Â Strain the black-eyed peas from the soaking water, and throw the soaking water away.
- Â Add onions, garlic, red bell pepper, thyme, pepper and beans to the water. Increase heat to a boil, then reduce to a simmer.
- Â Cover and cook on a low simmer for 90 minutes to 2 hours, stirring occasionally, until beans are tender.
- Â Serve warm over rice.
- Two bay leaves may be added, if desired
Notes
Photo credit: a7/1ab6b702 jeffreyw on Visualhunt
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