Black-eyed Peas and Ham Hocks

This recipe is in response to 'cutelittlerocker's' request for anything Southern. It is my Mom's recipe, and she was from Arkansas. A portion of the peas may be mashed once cooked, then stirred together with the whole peas and shredded ham hock for a creamier consistency.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 40 mins
• Calories: 516 Calories

Ingredients

• salt to taste
• 3 cups water
• 1 bay leaf
• 2 smoked ham hocks
• 1 pound dry black-eyed peas
• ½ teaspoon black pepper

Recipe Instructions

Step 1

Rinse dried peas thoroughly, sorting any tiny pebbles or other debris.

Step 2

In a large stockpot, bring 3 cups of water to a boil with black-eyed peas, ham hocks, salt, pepper, and bay leaf. Reduce to a simmer and cook, uncovered, 1 1/2 hours, or until peas and ham hocks are tender. If ham hocks require further cooking, simmer in water in a separate pot until meat is easily pulled from the bone.

Step 3

Cool ham hocks and remove all meat from the bone. Stir ham into the peas, adjust seasoning with salt and pepper as needed, and serve.