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    You are in: Home / Recipes / New Year's Day Black-Eyed Peas and Ham Hocks Recipe
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    New Year's Day Black-Eyed Peas and Ham Hocks

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    chow n' groove's Note:

    My grandfather served similar black-eyed peas, just after midnight, every New Year's Eve, on a leaf of fresh cabbage. I've taken his ideas, and tweaked them...just a bit.

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    Units: US | Metric


    1. 1
      Soak dried peas overnight or longer.
    2. 2
      Sautee the holy trinity and serrano pepper in oil until they sweat. You may want to season the veggies at this point, but beware -- unless you are familiar with the salt content of the hocks, tread lightly.
    3. 3
      Add drained peas and remaining ingredients, except toasted flour, and bring to a boil. Then, cover, and simmer for two hours, or until peas are tender.
    4. 4
      When peas are tender, remove and debone the hocks, chop the meat into bite-sized chunks, and return to pot. Continue to simmer.
    5. 5
      In a sautee pan, toast the flour over medium heat until a medium to dark carmel color -- ten minutes should do the trick. Add it to the peas a bit at a time, and stir after each addition, until desired thickness is achieved.

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    Nutritional Facts for New Year's Day Black-Eyed Peas and Ham Hocks

    Serving Size: 1 (141 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 154.5
    Calories from Fat 7
    Total Fat 0.8 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 90.0 mg
    Total Carbohydrate 26.4 g
    Dietary Fiber 4.3 g
    Sugars 3.1 g
    Protein 10.4 g

    The following items or measurements are not included:

    ham hocks

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