Black-Eyed Peas with Ham Hock
Black-eyed peas simmered low and slow with a smoky ham hock, a Southern-rooted side dish common on Oklahoma tables, especially New Year's Day.
- Prep
- 10 min
- Cook
- 90 min
- Total
- 100 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Large pot
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 8
- carbs
- 30
- protein
- 18
- calories
- 260
Instructions
- 1
Rinse the dried black-eyed peas with water. Pick out and throw away any dirt or small stones.
- 2
Put the peas, ham hock, onion, and garlic into a large pot.
- 3
Pour in the broth. Make sure the liquid completely covers the peas.
- 4
Bring the liquid to a boil. Turn the burner down to a low simmer and cover with a lid.
- 5
Simmer for 1 to 1.5 hours, stirring once in a while, until the peas are soft and tender.
- 6
Take out the ham hock and shred the meat. Put the meat back in the pot and throw away the bone and skin.
- 7
Add salt, pepper, and red pepper flakes to your taste.
- 8
Simmer uncovered for 10 more minutes until the broth thickens slightly before serving.
Chef's tips
You do not need to soak black-eyed peas before cooking. Taste the broth before adding salt, because ham hocks can already be very salty.
Storage
Refrigerate up to 4 days in a covered container.
Reheating
Reheat gently on the stovetop, adding broth if needed.
Common mistakes to avoid
- •Adding salt too early, which can make the peas tough.
- •Cooking the peas for too long until they turn to mush.
Serving suggestions
Cooked Black-Eyed Peas with Ham Hock?
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