Black-Eyed Pea With Ham Hocks

Personalized Letters from the North Poll

Big Mama's Halloween Bootique the One Stop For Costumes And More

Big Mama has complied a collection of her best Soul Food Side Dish Recipes for you along with tips on cooking. Feel free to browse and find the recipe that's right for you. As Always if you have a recipe you would like to share email Big Mama and See your recipe Featured.

Black-Eye Pea With Ham Hocks

Black Eyed Peas With Ham Hocks #1

2 smoked ham hocks, split
2 quarts of water
2 pounds of fresh black eyed peas
1 small onion, chopped
1/2 tablespoon of crushed red pepper flakes
1 tablespoon of chopped fresh thyme
1 teaspoon of salt
1 teaspoon of freshly ground black pepper

Directions

In a saucepan, bring the ham hocks and water to a boil, making sure the hocks are covered. Reduce the heat and simmer, covered, until the meat can easily be removed from the bone and the stock is well flavored, about 1 1/2 hours. Remove the ham hocks from the pan, discard the skin, dice the ham into small pieces and return it to the stock. Add the black eyed peas, onion, red pepper and thyme. Bring to a boil, then reduce the heat and simmer for 30 minutes. Adjust the seasoning with salt and pepper and serve immediately. Makes 6 to 8 servings

Black Eyed Peas With Ham Hocks #2

2 cups of dried black-eyed peas
4 cured ham hocks
salt to taste
3 pods of hot red peppers, crushed
1 medium onion, chopped
1 bay leaf
1 stalk of celery, diced
1 clove garlic, minced
1 package of frozen okra

Directions

Soak the peas overnight in cold water,or boil for 2 minutes and soak for 1 hour or longer, drain the peas. Wash the ham hocks and place it in a large pot with cold water and cover. Bring to a boil, and simmer on low heat until the meat is tender. Remove the ham hocks, discard the bones and skin and return it to the pot. Add the peas and the remaining ingredients, except the okra. Let it simmer for 45 minutes or until the peas are tender and the liquid is almost absorbed. Taste and adjust seasonings to desired level. Put the okra on top of the peas, do not stir, cover and cook for 10 to 12 minutes over low heat until the okra is tender.

Black Eyed Peas With Ham Hocks #3

1 pound dried black-eyed peas
1 large onion
1 large ham hock
2 to 4 slices cooked bacon
1 large onion
1/8 teaspoon cayenne pepper, or to taste
1/2 teaspoon garlic powder, or use 1 fresh clove garlic, minced
1/2 teaspoon salt

Directions

In a large saucepan, cover peas with water to 3 inches over the peas. Bring to a boil, reduce heat, then simmer for 45 minutes to 1 hour. Place ham hock, sliced onion, bacon, pepper, garlic and salt in the crock pot. Pour in 3 cups water. Cover and cook on high until peas are tender and ready to go in. When peas are tender, transfer to the crock pot. Reduce heat to low; cover and cook for 7 to 9 hours. Taste and adjust seasonings. Serve with hot cornbread.

Courtesy of Black Family Reunion