Prep 15 mins
Cook 1 hr 30 mins
These are just the best black-eyed peas I've had. Ordinarily I would use fresh jalapeño peppers,but the pickled worked very well in this. I like to serve this with Southern Cornbread made in a cast iron skillet. Served this on New Years day for good luck.
- Add peas to a large dutch oven.
- Add chicken stock, water, onions and ham hocks.
- Bring to a boil, cover and reduce heat to simmer for 1 hour.
- Remove lid and add chopped garlic and jalapeños, cover and simmer another 30 minutes or until they are tender.
- Season with salt and pepper to taste.
- Remove ham hocks before serving. (You can add the meat from the hocks if you desire. I don't).
Black-eyed pea and ham hocks...nothing more Southern then this dish, except adding a helping of grits on the side. This is a beyond superlative dish of black-eyed peas. Exactly what I was looking for, and is a wonderful, comforting Southern dish. I followed this exactly, except I was lazy and sliced my onions thinly instead of chopping. I used fresh jalapeno chili peppers, and using this along with some salt to taste, gave this a nice "spring" to the black-eyed peas.This made a nice black-eyed pea soup as the peas were so tender that I could of easily slurped the whole bowl. We didn't remove the ham hock as Dennis finds pleasure in finding the bits of meat that have made themselves assessable while cooking away, Wonderful ~Nimz~this is a mainstay of the farm from now on.
I enjoyed this recipe but I did the quick version, I used 2 cans of black eye peas added a little more chicken broth. I used fresh jalapenos because i misread recipe but still taste great and I used smoke turkey legs because we don't eat pork. It was awesome thanks for the recipe for my new years dinner!!
Perfect Southern black-eyed peas - from a girl born and raised in the South! I cooked them in a crockpot set on low all day instead of on the stove, and the onions I thought I had in the fridge somehow disappeared, so I had to substitute some onion powder...they were still delicious. I actually doubled the recipe so now I can freeze some for later. :)