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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
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Side Dish
Cuisine: American
Keyword: black-eyedpeasandham, sidedish
Servings: 6 servings
Calories: 44kcal

Ingredients

  • 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.

Instructions

  • 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.