Ingredients
10
10 servings
- •1 pound dry black-eyed peas
- •2 tablespoons olive oil
- •1 large yellow onion, diced
- •2 cloves garlic, minced
- •2 (32 ounce) cartons chicken broth
- •8 cups water
- •1 pound smoked ham hocks
- •1 (14.5 ounce) can diced tomatoes
- •5 pepperoncini peppers
- •1 bay leaf
- •0.5 teaspoon garlic powder
- •0.25 teaspoon ground thyme
- •salt and pepper to taste
Instructions
- Place black-eyed peas into a large container and cover with several inches of cool water; let soak at room temperature, 8 hours to overnight. Drain and rinse; set aside.
- Heat olive oil in a large stockpot over medium heat. Add onion and garlic; cook and stir until onion becomes translucent, about 5 minutes. Pour in broth and water; bring to a boil, then reduce heat to a simmer. Stir in black-eyed peas, ham hocks, tomatoes, pepperoncini, bay leaf, garlic powder, thyme, salt, and pepper.
- Cover and simmer until peas are tender, ham meat is falling off the bones, and broth is thickened, about 3 hours.
Nutritional Facts
Per 10 servings
- Calories: 307
- Carbohydrate: 28g
- Fat: 13g
- Fiber: 8g
- Protein: 18g
- Sugar: 6g
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