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Southern Black-Eyed Peas with Ham Hocks

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PREP TIME
10 min
COOKING TIME
90 min
TOTAL TIME
100 min
SERVINGS
5 servings
Southern
Southern Black-Eyed Peas with Ham Hocks
Ingredients
  • 1 pound dry black-eyed peas
  • 3 cups water
  • 2 smoked ham hocks
  • 1 bay leaf
  • 1/2 teaspoon black pepper
  • salt to taste
Instructions
1
Wash black-eyed peas meticulously, separating the beans from any unwanted particles or impurities.
2
Combine black-eyed peas with 3 cups of water, ham hocks, a bay leaf, some pepper, and salt in a substantial stockpot; bring the mixture to a rolling boil. Gradually decrease the heat and let it simmer, uncovered, until both the black-eyed peas and ham hocks are tender, approximately 1 hour and 30 minutes. If the ham hocks need additional cooking time, continue to simmer them in water separately until the meat can be easily detached from the bone.
3
Set aside the ham hocks and extract the meat from the bone. Reintroduce the ham meat back into the stockpot. Discard the bay leaf and season with salt and pepper