Black-Eyed Peas and Ham
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.
Prep Time30 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 30 minutes mins
Course: Side Dish
Cuisine: American
Keyword: black-eyedpeasandham, sidedish
Servings: 6 servings
Calories: 44kcal
- 1 bag (12 ounces) dried black-eyed peas
- water for boiling
- 1 each smoked ham hock or a ham bone
- 1 cup chicken broth (optional)
- salt to taste
- ground black pepper to taste (optional)
- 2 cups diced ham for garnish (optional) Cooked and diced.
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 broth (optional).
Check regularly to prevent scorching. If water drops low, but peas need to cook longer, simply add 1 cup of water or chicken broth. Continue boiling until desired tenderness.
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 because cooked black-eyed peas will thicken slightly while cooling.
Season with preferred amount of salt and coarse ground black pepper (if using).
Stir in pieces (cooked and diced)
Serve hot.