Description
A comforting and flavorful dish of black-eyed peas, perfect for celebrations and everyday meals alike, combining smoky ham hocks and spices for a delicious taste.
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
- ¼ teaspoon crushed red pepper
- 3 bay leaves
Instructions
- Gather all your ingredients.
- Soak the black-eyed peas in a bowl of water for at least 2 hours, or overnight for best results.
- In a large, heavy saucepan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.
- Add the smoked ham hocks and water to the pan. Bring it to a boil, then cover and reduce the heat to a simmer. Cook for 1 hour.
- Drain the soaked peas and add them to the pan along with the seasoned salt, onion powder, cumin, black pepper, red pepper, and bay leaves. Bring to a boil again. Cover, then reduce the heat to a simmer and cook for another hour.
- Lift the lid and continue cooking until the peas are tender, about 30 more minutes. Remove the bay leaves and ham hocks before serving.
Notes
For vegetarian options, substitute ham hocks with smoked paprika or liquid smoke. Store leftovers in an airtight container; they’re good in the fridge for about four days or can be frozen for up to three months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Simmering
- Cuisine: Southern