Black-Eyed Peas and Ham Hocks

unknown unknown savory medium slow

Prep

11 min

Cook

55 min

Total

66 min

Ingredients (6)

1 pound dry black-eyed peas g

3 cups water, plus more if needed g

2 smoked ham hocks g

1 bay leaf g

½ teaspoon black pepper, plus more to taste g

salt to taste g

Nutrition

kcal

fat

carbs

protein

Instructions

Rinse black-eyed peas thoroughly, sorting and discarding any tiny pebbles or other debris.

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.

Cool ham hocks and remove meat from the bone. Return ham meat to the stockpot. Discard bay leaf and season with salt and pepper.