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

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This is a hearty, flavorful dish often served during special occasions like New Year’s Day to symbolize good luck and prosperity.

• Prep Time: 12 hours 15 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 14 hours 45 minutes
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

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

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Instructions

1. 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.
2. If all the water is soaked up, add an additional cup of water in the morning before you start cooking.
3.   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.
4.   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.
5.   Strain the black-eyed peas from the soaking water, and throw the soaking water away.
6.   Add onions, garlic, red bell pepper, thyme, pepper and beans to the water. Increase heat to a boil, then reduce to a simmer.
7.   Cover and cook on a low simmer for 90 minutes to 2 hours, stirring occasionally, until beans are tender.
8.   Serve warm over rice.
9. Two bay leaves may be added, if desired

Notes

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