Down-Home Black-Eyed Peas

This recipe combines black-eyed peas and okra for a down-home country taste. We like to make this recipe in the winter with fried chicken and mashed potatoes.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 40 mins
• Total Time: 2 hr
• Calories: 435 Calories

Ingredients

• 1 teaspoon salt
• 1 cup chopped celery
• 1 bay leaf
• ⅛ teaspoon cayenne pepper
• 12 cups water
• 1 ¼ cups chopped onion
• 3 cups dry black-eyed peas
• 3 pounds smoked ham hocks
• 1 (10 ounce) package frozen sliced okra, thawed

Recipe Instructions

Step 1

Pick over peas, rinse, and place in a large Dutch oven or soup pot with water; bring to a boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour.

Step 2

Stir in ham hocks, onion, celery, salt, cayenne pepper, and bay leaf; bring to a boil, cover the pot, and simmer until ham hocks are tender, about 1 1/2 hours.

Step 3

Stir in okra and simmer until tender, 10 to 15 minutes. Remove and discard bay leaf before serving.