Irresistible Black Eyed Peas and Ham
A hearty Southern dish combining tender black-eyed peas and smoky ham hocks in a savory broth, perfect for family gatherings or celebrations.
Ingrédients
Main Ingredients
- 1 lb black-eyed peas Rinse and soak overnight
- 1 lb smoked ham hock Provides rich flavor
- 4 cups chicken broth Can substitute with low-sodium broth if desired
- 1 unit onion, chopped
- 2 cloves garlic, minced
- 2 units carrots, diced Can be substituted with other vegetables
- 2 stalks celery, diced Can be substituted with other vegetables
- to taste Salt and pepper Adjust according to preference
- 1 unit bay leaf
Instructions
Preparation
- Rinse the black-eyed peas under cold running water and soak them in a large bowl of water overnight.
Cooking
- In a large pot, heat a small splash of oil over medium heat, add the chopped onions, minced garlic, diced carrots, and diced celery. Sauté for about 5 minutes until softened.
- Add the soaked black-eyed peas and smoked ham hock to the pot. Pour in chicken broth until all ingredients are covered. Season with salt, pepper, and add bay leaf.
- Bring the mixture to a vigorous boil over high heat.
- Once boiling, reduce heat to low and let it simmer gently for 1 to 1.5 hours, stirring occasionally.
- Once peas are tender, carefully remove the ham hock and shred the meat off the bone. Discard any excess fat and return the meat to the pot.
- Taste and adjust seasoning with salt, pepper, or herbs as desired.
- Serve hot in bowls and enjoy with desired accompaniments.
Notes
Best served during family gatherings or special occasions. Pairs well with cornbread, steamed greens, and can be enhanced with toppings like green onions or hot sauce.