Ingredients
8
8 servings
- •1 pound dried black-eyed peas
- •1 tablespoon vegetable oil
- •1 medium onion, chopped
- •5 cloves garlic, minced
- •1 pound smoked ham hocks
- •6 cups water
- •1 tablespoon seasoned salt
- •1 teaspoon onion powder
- •1 teaspoon ground cumin
- •1 teaspoon freshly ground black pepper
- •0.25 teaspoon crushed red pepper
- •3 bay leaves
Instructions
- Soak black-eyed peas in a bowl of water for at least 2 hours, or overnight.
- Heat oil in a large, heavy saucepan over medium heat. Add onion and garlic; sauté until onion is translucent, about 5 minutes.
- Add ham hocks and water; bring to a boil. Cover, reduce the heat to a simmer, and cook for 1 hour.
- Drain peas; add to the pan along with seasoned salt, onion powder, cumin, black pepper, red pepper, and bay leaves. Bring to a boil. Cover, reduce the heat to a simmer, and cook for 1 hour.
- Uncover the pan and cook until peas are tender, about 30 more minutes. Remove bay leaves and ham hocks before serving.
Nutritional Facts
Per 8 servings
- Calories: 228
- Carbohydrate: 14g
- Fat: 14g
- Fiber: 3g
- Protein: 12g
- Sugar: 2g
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