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Recipe Facts
Ingredients
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2 tablespoons vegetable oil
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1 onion, sliced
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2 celery stalks, diced
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2 garlic cloves
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A handful of chile pepper to taste
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1 bay leaf
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1/2 teaspoon dried thyme
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1/4 teaspoon freshly ground black pepper
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1 smoked ham hock, about 1 1/2 to 2 pounds
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1 pound black eyed peas, rinsed and soaked overnight in cold water, then drained
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1 teaspoon salt
Directions
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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.
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Add the hock and enough water to cover the hock completely. Add the chile 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.
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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
This Recipe Appears In
Nutrition Facts (per serving) | |
---|---|
416 | Calories |
12g | Fat |
50g | Carbs |
30g | Protein |
Nutrition Facts | |
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Servings: 6 | |
Amount per serving | |
Calories | 416 |
% Daily Value* | |
Total Fat 12g | 15% |
Saturated Fat 3g | 13% |
Cholesterol 37mg | 12% |
Sodium 396mg | 17% |
Total Carbohydrate 50g | 18% |
Dietary Fiber 9g | 32% |
Total Sugars 7g | |
Protein 30g | |
Vitamin C 14mg | 70% |
Calcium 110mg | 8% |
Iron 7mg | 40% |
Potassium 1091mg | 23% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |