Hearty Southern-Style Black-Eyed Peas with Smoked Ham Hocks

Name: Hearty Southern-Style Black-Eyed Peas with Smoked Ham Hocks
Total time: 295 min
Yield: 2
Ingredients: 1 lb dried black-eyed peas; 1 tbsp vegetable oil; 1 medium onion, chopped; 5 cloves garlic, minced; 1 lb smoked ham hocks; 6 cups water; 1 tbsp seasoned salt; 1 tsp onion powder; 1 tsp ground cumin; 1 tsp freshly ground black pepper; 0.25 tsp crushed red pepper; 3 bay leaves

Infuse your peas with bold flavors like cumin and crushed red pepper, plus smoky ham hocks for a deliciously enhanced Southern classic.

Recipe Info

Prep Time

295 min

Difficulty

Easy

Servings

Nutrition

calories228kcal

carbohydrates14g

fat14g

protein12g

sodium384mg

Dinner Side Dish Southern

Ingredients

1 lb dried black-eyed peas

1 tbsp vegetable oil

1 medium onion, chopped

5 cloves garlic, minced

1 lb smoked ham hocks

6 cups water

1 tbsp seasoned salt

1 tsp onion powder

1 tsp ground cumin

1 tsp freshly ground black pepper

0.25 tsp crushed red pepper

3 bay leaves

Directions

Soak the black-eyed peas in a bowl of water for at least 2 hours or overnight.

Heat oil in a large, heavy saucepan over medium heat. Add onion and garlic; sauté until onion turns translucent, about 5 minutes.

Insert ham hocks and water into the pan; bring to a boil.

Cover, reduce the heat to a simmer, and let it cook for 1 hour.

Drain the peas and pop them into the saucepan, then add seasoned salt, onion powder, cumin, black pepper, red pepper, bay leaves, and water. Bring to a boil again.

Cover, lower heat to a simmer, and let it cook for another hour.

Remove the lid and carry on cooking until peas become tender, approximately 30 more minutes.

Fish out the bay leaves and ham hocks before serving.