Black Eyed Peas with Ham Hock Recipe

by
Chichi Wang
updated Aug. 30, 2018
20110412-nasty-bits-black-eyed-peas-ham-hock-primary.jpg

Recipe Facts

5

(1)

Active: 30 mins
Total: 3 hrs
Serves: 6 servings

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Ingredients

  • 2 tablespoons vegetable oil
  • 1 onion, sliced
  • 2 celery stalks, diced
  • 2 garlic cloves
  • a handful of chili pepper to taste
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon freshly ground black pepepr
  • 1 smoked ham hock, about 1 1/2 to 2 pounds
  • 1 pound black eyed peas, rinsed and soaked overnight in cold water, then drained
  • 1 teaspoon salt

Directions

  1. Preheat the oven to 350°. Heat the oil in the pot and sweat the onion over medium heat until translucent, about 5 minutes. Add the celery and garlic and cook for another 2 minutes.

  2. Add the hock and enough water to cover the hock completely. Add the chili peppers, bay leaf, thyme, and pepper. Bring the water to a boil, then cover the pot and transfer it to the oven. Cook for 1 hour.

  3. After 1 hour, add the black eyed peas to the pot and put the pot back into the oven, this time uncovered. Cook for another 1 1/2 hours, or until the beans and pork are tender. Serve with your choice of sides, such as collard greens or kale.

Special equipment

stewing pot, such enameled cast iron or clay

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