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Southern Black-Eyed Peas

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PREP TIME
20 min
COOKING TIME
100 min
TOTAL TIME
180 min
SERVINGS
12 servings
Dinner Southern
Southern Black-Eyed Peas
Ingredients
  • 3 cups dry black-eyed peas
  • 12 cups water
  • 3 pounds smoked ham hocks
  • 1 1/4 cups chopped onion
  • 1 cup chopped celery
  • 1 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 bay leaf
  • 1 (10 ounce) package frozen sliced okra, thawed
Instructions
1
Carefully sort through the peas, scrub them clean, and put them in a substantial Dutch oven or stockpot with water; heat it up to a rolling boil for 2 minutes.
2
Remove the pot from the heat source, cover it securely, and let it rest for 1 hour.
3
Add diced ham hocks, chopped onion, sliced celery, a pinch of salt, a dash of cayenne pepper, and a bay leaf to the pot; bring the mixture to a boil, cover it with a lid, and let it simmer until the ham hocks are tender, approximately 1 ½ hours.
4
Introduce okra to the pot and let it simmer until tender, taking anywhere from 10 to 15 minutes.
5
Before serving, take out the bay leaf and discard it.