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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.
Cuisine American
Keyword peas
Prep Time 30 minutes
Cook Time 1.5 hours
Servings
servings
Ingredients
Cuisine American
Keyword peas
Prep Time 30 minutes
Cook Time 1.5 hours
Servings
servings
Ingredients
Instructions
  1. Wash rinse ham chunks or smoked ham hock in warm water.
  2. 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.
  3. After meat has simmered 1 hour, prepare peas.
  4. Remove foreign particles from dry peas. Thoroughly rinse peas in warm water.
  5. Follow instructions on back of package or follow my method below.
  6. Pour rinsed peas over simmering ham hocks. Add 1 cup of water OR 1 cup of chicken broth.
  7. 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.
  8. After peas are done, remove 1 cup. Mash with back of a spoon. Return to saucepan. Stir until thoroughly combined. This thicken the soup.
  9. Season with salt and black pepper (if using).
  10. Serve hot.
  11. NOTE: Black-eyed peas cook quickly. Watch to prevent overcooked/mushy texture.