Rating: 4.5 stars 4.5
18 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

This recipe combines black-eyed peas and okra for a down-home country taste. We like to make this recipe in the winter with fried chicken and mashed potatoes.

Recipe Summary

prep:
20 mins
cook:
1 hr 40 mins
additional:
1 hr
total:
3 hrs
Servings:
12
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pick over peas, rinse, and place in a large Dutch oven or soup pot with water; bring to a boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour.

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  • Stir in ham hocks, onion, celery, salt, cayenne pepper, and bay leaf; bring to a boil, cover the pot, and simmer until ham hocks are tender, about 1 1/2 hours.

  • Stir in okra and simmer until tender, 10 to 15 minutes. Remove and discard bay leaf before serving.

Nutrition Facts

435 calories; protein 28.1g; carbohydrates 25.1g; fat 24.5g; cholesterol 77.1mg; sodium 277.1mg. Full Nutrition
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