Ingredients
5
5 servings
- •3 cups water
- •1 pound dry black-eyed peas
- •2 smoked ham hocks
- •salt to taste
- •0.5 teaspoon black pepper
- •1 bay leaf
Instructions
- Rinse dried peas thoroughly, sorting any tiny pebbles or other debris.
- Place 3 cups of water, black-eyed peas, ham hocks, salt, pepper, and bay leaf in a large stockpot; bring to a boil. Reduce to a simmer and cook, uncovered, until peas and ham hocks are tender, about 1 ½ hours. 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.
Nutritional Facts
Per 5 servings
- Calories: 516
- Carbohydrate: 55g
- Fat: 18g
- Fiber: 10g
- Protein: 35g
- Sugar: 6g
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