Savory black-eyed peas seasoned with smoked ham hock or ham bone, have a smoky-ham flavor. Very easy to make. Hearty and delicious! Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Empty bag of black-eyed peas in a medium bowl. Carefully search for debris, badly damaged/stained peas.
Discard whatever you find.
Pour remaining black-eyed peas into a strainer or colander. Rinse thoroughly in warm water.
Carefully pour rinsed peas into medium saucepan. Add ham hock or ham bone.
Cover with water.
Simmer over medium-high heat for 30 minutes. Add 1 cup of chicken stock (optional).
Simmer 30 more minutes OR until desired tenderness. Check regularly to prevent scorching.
After black-eyed peas are done, remove 1 cup. Mash with back of a spoon. Return to saucepan. Stir until thoroughly combined. Thickens soup. This step is optional. Black-eyed peas will thicken slightly while cooling.