This recipe for black-eyed peas with ham hocks is my mom’s, and she was from Arkansas. Once cooked, a portion of the peas may be mashed, then stirred together with the whole peas and shredded ham hock for a creamier consistency.
Preparation Details
Prep Time: 10 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 40 mins
Servings: 5
Ingredients
- 1 pound dry black-eyed peas
- 3 cups water, plus more if needed
- 2 smoked ham hocks
- 1 bay leaf
- ½ teaspoon black pepper, plus more to taste
- salt to taste
Steps
- Rinse black-eyed peas thoroughly, sorting and discarding any tiny pebbles or other debris.
- Place black-eyed peas, 3 cups water, ham hocks, bay leaf, pepper, and salt in a large stockpot; bring to a boil. Reduce to a simmer and cook uncovered until peas and ham hocks are tender, about 1 hour 30 minutes. If ham hocks require further cooking, simmer in water in a separate pot until meat is easily pulled from the bone.
- Cool ham hocks and remove meat from the bone. Return ham meat to the stockpot. Discard bay leaf and season with salt and pepper.
