Black Eyed Peas and Ham
A heartwarming dish combining tender black-eyed peas and smoky ham hock, perfect for any occasion.
Ingredients
Main Ingredients
- 1 lb black-eyed peas Dried, soaked overnight
- 1 pound smoked ham hock Provides smoky flavor
- 4 cups chicken broth Or vegetable broth as a substitute
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 leaf bay leaf
- to taste salt and pepper Adjust seasoning as necessary
Instructions
Preparation
- Rinse the black-eyed peas under cold water and soak them in water overnight.
- Chop the onion, mince the garlic, and dice the carrots and celery.
Cooking
- In a large pot, heat a splash of oil over medium heat. Sauté the onion, garlic, carrots, and celery for 5-7 minutes until softened.
- Add the smoked ham hock, soaked black-eyed peas, chicken broth, salt, pepper, and the bay leaf. Stir well.
- Bring the mixture to a rolling boil.
- Reduce the heat to low, cover, and let it simmer for about 1 to 1.5 hours, stirring occasionally.
- After cooking, carefully remove the ham hock and let it cool slightly.
- Shred any meat off the ham hock, discarding fat and bones, and return the meat to the pot.
- Taste and adjust seasonings if necessary. Serve hot.
Notes
Best served with cornbread or crusty bread. Pair with greens for a complete meal. Can be made ahead and stored in the refrigerator for 3-4 days.