Description
A comforting, traditional dish featuring smoky ham hocks and tender black-eyed peas, perfect for New Year’s Day or any cold evening.
Ingredients
- 1 pound dried black-eyed peas
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 5 cloves garlic, minced
- 1 pound smoked ham hocks
- 6 cups water
- 1 tablespoon seasoned salt
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper
- 3 bay leaves
Instructions
- Sort and rinse the dried black-eyed peas. Soak for at least 2 hours or overnight, then drain.
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and cook for about 5 minutes until softened. Stir in the minced garlic and cook for 30–60 seconds until fragrant.
- Add the smoked ham hocks and 6 cups of water to the pot. Bring to a boil, then reduce heat and simmer for about 1 hour.
- Drain the soaked peas and add them to the pot with the seasonings. Stir to combine, bring to a boil, then reduce heat and simmer for another hour.
- Uncover the pot and continue cooking for about 30 minutes more, until the peas are tender and creamy.
- Remove bay leaves and ham hocks. Shred the meat from the ham hocks if desired and stir back into the pot.
Notes
Leftovers can be stored in the fridge for 3–5 days or frozen for up to 6 months. Reheat with a splash of water or broth.
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Southern