Black-Eyed Peas


Ham hock adds smoky flavor to these tender summer peas. For added flavor, remove and chop meat from the ham hock, and stir into the beans before serving.

Black-Eyed Peas
Serves: 8-10 servings
  • 11⁄2 pounds fresh black-eyed peas
  • 1 smoked ham hock
  • 4 cupswater
  • 1 cup unsalted chicken broth
  • 2 cloves garlic, minced
  • 1 tablespoon kosher salt
  • 2 teaspoons ground black pepper
  • 1⁄4 teaspoon crushed red pepper
  1. In a medium Dutch oven, bring all ingredients to a boil over high heat. Reduce heat to medium; simmer, stirring occasionally, until peas are tender, 1 hour to 1 hour and 15 minutes. Remove ham hock before serving.



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