How to Make Southern Black-Eyed Peas

Simplicity is the key to this Southern comfort food. Just a few ingredients make magic, letting the flavor of the peas shine through. A smoked ham hock (a piece of ham bone with tough meat and skin attached) brings depth and richness to the dish.

Instructions

Difficulty: Easy

Things You’ll Need:

• Soup pot
• Dried black-eyed peas
• Water
• Smoked ham hock
• Garlic or onion (optional)
• Salt
• Freshly ground black pepper

1. Pick through 1 lb. of dried black-eyed peas. Remove any foreign objects like stones or twigs as well as any discolored or shriveled peas.
2. Pour peas into a soup pot. Cover with water and swish to wash peas. Drain and add 6 to 8 cups of fresh water.
3. Add one smoked ham hock. Heat pot on medium. Bring peas to a boil and then reduce heat to medium-low.
4. Cook peas at a simmer for 2 to 3 hours. Towards the end of the cooking time, you can add two crushed cloves of garlic or half a chopped onion if desired. Add salt and pepper to taste.
5. The peas are ready when they are tender, and the surrounding liquid is thickened. If the ham hock is meaty, pull off the meat and add to the peas. Discard the ham hock.

Tips & Warnings

• You can soak the peas overnight if desired. Rinse them as directed above and then cover with 1 inch of cold water. Put a lid on the pot and soak in the refrigerator. Drain the water and replace with fresh for cooking. Reduce the cooking time to 1 to 2 hours.
• Ham hocks are available in most grocery stores in the refrigerated meat section. They usually come in packs of two or three, and extras can be stored in the freezer.
• Leftover peas freeze well. Freeze in individual portions for an easy lunch or dinner.