Black-eyed peas and ham hocks
Vegetables Peas Ham
Last updated 6/12/2012 1:09:07 AM. Recipe ID 35916. Report a problem with this recipe.
Title: Black-eyed peas and ham hocks
Yield: 6 Servings
2 lb Smoked ham hocks; cut into
1/2 lb Dried black-eyed peas;
-soaked for 4 hours &
2 Stalks celery; chopped
1 Yellow onion; peeled,
1 Green bell pepper; chopped
1/2 ts Crushed red pepper flakes;
-or to taste
Salt & pepper to taste (be
-careful with the salt; the
-ham hocks are already
Most Yankees have never seen a black-eyed pea. Actually, it is a
bean, and it has a marvelous sort of smoky flavor that cooks up
beautifully in the midst of a wonderful soul menu.
This is not an expensive dish. Most soul dishes are not expensive .
. . which is one ofthe points behind "soul." This is, however,
terribly nutritious and enjoyable.
Place the ham hocks in a covered kettle and add just enough water to
barely cover. Cover with the lid and bring to a boil. Simmer for 2
hours, or until tender. Add the peas, drained, along with the
remaining ingredients. Careful with the salt! Cook, covered, until
the peas are tender, about 45 minutes.
You may wish to remove the lid and reduce some of the juices before
This dish offers soup, meat, and sustenance. Add a salad and some
rolls and enjoy.
From . Downloaded from Glen's MM
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