Spicy Ham Hocks and Black-Eyed Peas

"You can serve this on rice or simply as a side dish. It's alittle bit spicy, but you might like to add some Tabasco or hot green pepper sauce to give it a little more punch. I do."
 
Download
photo by Nimz_ photo by Nimz_
photo by Nimz_
photo by PalatablePastime photo by PalatablePastime
photo by PalatablePastime photo by PalatablePastime
Ready In:
2hrs 33mins
Ingredients:
10
Serves:
6-8
Advertisement

ingredients

Advertisement

directions

  • Place black-eyed peas in a large deep pan.
  • Cover with enough water to be about 2-inches deep over peas.
  • Bring to a boil, boil 3 minutes, then remove from heat.
  • Cover and allow to sit for 1 hour.
  • Drain water off of black-eyed peas.
  • Add the broth, 2 cups of water, ham hocks, onions, celery, carrots, jalapenos, salt and pepper to the black-eyed peas and bring to a boil.
  • Reduce heat and cook, covered, for about 1 hour, or until black-eyed peas are tender, stirring occasionally.

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

  1. Pamela G.
    Fabulous...Easy and straightforward recipe that comes out delicious. I followed the recipe as written with one exception - I soaked my beans so skipped the initial step of boiling them for 3 min. I used three jalapenos and the heat is perfect - you feel it but it doesn't overwhelm. Thank you for this! (So cool that you posted this in 2004 and here I've discovered it in 2020!)
     
  2. januarybride
    YUM! I have never made black eyed peas this way, so it was a treat. I subbed out 2 cups of the chicken stock for some leftover ham juices that I had frozen from our Christmas honey baked ham. Loved the slight sweetness with the beans. I used half a jalapeno with seeds and I easily could have use the entire pepper (mine had no bite so I just added extra green hot sauce). I also threw in some chopped button mushrooms for extra veggie power. My ham hocks were TINY with literally NO real meat so we just topped each serving some crispy chopped bacon; not a bad thing as it's probably a lot less calories that way. Thanks for posting!
     
  3. itsnevrenough
    These are AWESOME. I made this in my crockpot and used about 1 1/2 jalapenos and left the seeds in. It definitely gave it a bite! I also used some of the juice left from the honey ham I had cooked. It was the perfect compliment to the spiciness. I didn't add the carrots because I didn't have any. I can't wait to eat the leftovers!
     
  4. china.doll1978
    Ive never been a huge fan of black eye peas, until now! This recipe is wonderful! I left out the peppers, but it was still fantastic! The pot is empty; that's a good sign!
     
  5. Monique 2
    I made this for New Years Day and it was very good. Mine was not that spicy which is the way that I prefer it. Now of the stores had smocked ham hock so I substituted it with smocked pork neck. I don't know if that changed the flavor at all.
     
Advertisement

Tweaks

  1. januarybride
    YUM! I have never made black eyed peas this way, so it was a treat. I subbed out 2 cups of the chicken stock for some leftover ham juices that I had frozen from our Christmas honey baked ham. Loved the slight sweetness with the beans. I used half a jalapeno with seeds and I easily could have use the entire pepper (mine had no bite so I just added extra green hot sauce). I also threw in some chopped button mushrooms for extra veggie power. My ham hocks were TINY with literally NO real meat so we just topped each serving some crispy chopped bacon; not a bad thing as it's probably a lot less calories that way. Thanks for posting!
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes