Black-Eyed Peas and Ham Hocks
Description
These black-eyed peas with ham hocks are simmered until the pork is tender and the peas are soft for a true Southern craving that hits the spot.
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
Directions
1
Rinse black-eyed peas thoroughly, sorting and discarding any tiny pebbles or other debris.
2
Place black-eyed peas, 3 cups water, ham hocks, bay leaf, pepper, and salt in a large stockpot; bring to a boil. Reduce to a simmer and cook uncovered until peas and ham hocks are tender, about 1 hour 30 minutes. If ham hocks require further cooking, simmer in water in a separate pot until meat is easily pulled from the bone.
3
Cool ham hocks and remove meat from the bone. Return ham meat to the stockpot. Discard bay leaf and season with salt and pepper.