Ham Hocks and Black-Eyed Peas

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4 hours 8 Servings Print RecipeEmail Recipe


2poundsmoked ham hocks (or substitute a meaty hambone or pieces of slab bacon with the rind on)
2cupdried black-eyed peas
1cuponions (coarsely chopped)
1 three inch fresh red hot chili (washed, stems, seeded and coarsely chopped)
  ground black pepper


Place the ham hocks in a heavy 4 to 6 quart pot and add enough water to cover the meat by at least 1 inch. Bring to a boil over high heat, reduce the heat to low and simmer partially covered for 2 hours, or until the ham hocks are tender and show no resistance when pierced deeply with the point of a small skewer or sharp knife.

In a sieve or colander, wash the black-eyed peas under cold running water until the draining water is clear. Add the peas, onions, celery, chili and a few grinds of black pepper to the pot, mix well, and bring to a boil over high heat. Reduce the heat to low and simmer partially covered for 1 to 1-1/2 hours, or until the peas are tender. Check the pot from time to time and add more boiling water if necessary. When the peas are fully cooked, they should have absorbed almost all the pan liquid.

Taste for seasoning and serve at once from a heated platter or bowl.

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