EDITOR’S NOTE (November 5, 2019): Added chicken broth and smoked ham hocks as optional ingredients. Updated recipe’s instructions.
These black-eyed peas are full of delicious ham flavor. Serve as a side or main. Pairs well with my Homemade Self-Rising Cornbread.
I was concerned about the proper spelling. Blackeyed peas or black-eyed peas? According to most online dictionaries, black-eyed peas is correct.
I like to use Smoked Pork “Ham” Hocks distributed by Royal Foods. This is a friendly mention. Not a paid endorsement. If pork is an issue, try smoked turkey necks (or preferred part).
Black-Eyed Peas and Ham
Black-eyed peas loaded with delicious ham flavor. Serve as a side or main. Pairs well with crusty cornbread. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Wash rinse ham chunks or smoked ham hock in warm water.
Place in dutch oven or large pot. Cover with water. Simmer 1 hour with lid over pot. Check regularly. Add more water to cover meat if necessary.
After meat has simmered 1 hour, prepare peas.
Remove foreign particles from dry peas.
Thoroughly rinse peas in warm water.
Follow instructions on back of package or follow my method below.
Pour rinsed peas over simmering ham hocks. Add 1 cup of water OR 1 cup of chicken broth.
Cover and simmer to desired tenderness. If water level drops before peas reach desired tenderness, add 1/2 cup of water OR chicken broth. Repeat if necessary.
After peas are done, remove 1 cup. Mash with back of a spoon. Return to saucepan. Stir until thoroughly combined. This thicken the soup.
Season with salt and black pepper (if using).