Black-Eyed Peas and Ham Hocks

Black-Eyed Peas and Ham Hocks is a vintage recipe.

Yield: 12 servings

Ingredients

• 16 ounces black-eyed peas
• 6 cups and 2 pints water, separated
• 1 pound ham hocks (about 3 pieces)
• 1 medium onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, finely minced
• 1 teaspoon thyme
• 1/2 teaspoon pepper
• Salt to taste

Instructions

1. The night before cooking, add the black-eyed peas and 6 cups of water to a large bowl and cover with a paper towel or cheese cloth. Allow the beans to soak overnight. Add an additional cup of water in the morning before you start cooking, to keep the beans hydrated, if all of the water soaks up.
2. In a large stock pot, add 2 quarts of water and ham hocks and bring to a boil. Reduce to a simmer, cook for about 1 hour.
3. Remove ham hocks from the pot of water and cut off the outer layer of thick skin from the ham hock; this will allow the meat inside to continue cooking with the beans. Add ham hocks and skin back to the pot of water.
4. Strain the black-eyed peas from the soaking water, and throw the soaking water away.
5. Add onions, garlic, red bell pepper, thyme, pepper and beans to the water. Increase heat to a boil, then reduce to a simmer.
6. Cover and cook on a low simmer for 90 minutes to 2 hours, stirring occasionally, until beans are tender.
7. Serve warm over rice.

Notes

Two bay leaves may be added, if desired

Attribution

Photo credit: jeffreyw on Visualhunt