Name: Black-Eyed Peas and Ham Hocks
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 1
Cuisine: southern
Ingredients: 1 pound dry black-eyed peas; 3 cups water; 2 smoked ham hocks; 1 bay leaf; 0.5 teaspoon black pepper; salt to taste

Black-Eyed Peas and Ham Hocks

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Prep Time:
10 minutes

Cook Time:
90 minutes

Total Time:
100 minutes

Slow simmered black-eyed peas and ham hocks - a comforting Southern classic with tender pork and soft peas.

Ingredients:

1 pound dry black-eyed peas
2 smoked ham hocks
1 bay leaf
0.5 teaspoon black pepper

Instructions:

Thoroughly wash black-eyed peas, removing any pebbles or debris.
Combine black-eyed peas, 3 cups water, ham hocks, bay leaf, pepper, and salt in a large stockpot. Bring to a boil, then simmer uncovered for 1 hour and 30 minutes until peas and ham hocks are tender. If needed, simmer ham hocks in water in a separate pot until meat is tender and easily pulled from the bone.
Chill the ham hocks and separate the meat from the bone. Put the ham meat back into the pot. Remove the bay leaf and season with salt and pepper.

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