Rating: 4 stars
44 Ratings
  • 5 star values: 18
  • 4 star values: 19
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1

This recipe is in response to 'cutelittlerocker's' request for anything Southern. It is my Mom's recipe, and she was from Arkansas. A portion of the peas may be mashed once cooked, then stirred together with the whole peas and shredded ham hock for a creamier consistency.

Recipe Summary

prep:
10 mins
cook:
1 hr 30 mins
additional:
20 mins
total:
2 hrs
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rinse dried peas thoroughly, sorting any tiny pebbles or other debris.

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  • In a large stockpot, bring 3 cups of water to a boil with black-eyed peas, ham hocks, salt, pepper, and bay leaf. Reduce to a simmer and cook, uncovered, 1 1/2 hours, or until peas and ham hocks are tender. If ham hocks require further cooking, simmer in water in a separate pot until meat is easily pulled from the bone.

  • Cool ham hocks and remove all meat from the bone. Stir ham into the peas, adjust seasoning with salt and pepper as needed, and serve.

Nutrition Facts

516 calories; protein 35g; carbohydrates 54.7g; fat 18g; cholesterol 54.4mg; sodium 58.6mg. Full Nutrition
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