Recipe by ~Nimz~
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.
Top Review by Andi of Longmeadow Farm
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.
- 1 lb frozen black-eyed peas
- 1 lb smoked ham hock (2 hocks)
- 1 cup chopped onion
- 32 ounces low sodium chicken broth
- 3 cups water
- 3 garlic cloves, chopped
- 3 tablespoons pickled jalapeno chilies, chopped
- salt and pepper
Directions See How It's Made
- 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).