This recipe for blackeyed peas with ham hocks is my moms and she was from Arkansas Once cooked a portion of the peas may be mashed then stirred together with the whole peas and shredded ham hock for a creamier consistency
Prep Time
1 hr 40 mins
Dificult
Medium
Servings
5
Ingredients
Instructions
Rinse black-eyed peas thoroughly
sorting and discarding any tiny pebbles or other debris.
Place black-eyed peas
3 cups water
ham hocks
bay leaf
pepper
and salt in a large stockpot; bring to a boil. Reduce to a simmer and cook uncovered until peas and ham hocks are tender
about 1 hour 30 minutes. If ham hocks require further cooking
simmer in water in a separate pot until meat is easily pulled from the bone.
Cool ham hocks and remove meat from the bone. Return ham meat to the stockpot. Discard bay leaf and season with salt and pepper.
