Hearty Black-eyed Peas

Southern Living
Black-eyed peas are a traditional New Year's dish. Make this hearty version, flavored with ham hock and spicy peppers, to start the year off on the right flavor note.
Makes 4 to 6 servings


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3 cups low-sodium chicken broth
3 cups water
1 medium onion, chopped
1 smoked ham hock
1 bay leaf
1/2 teaspoon pepper
4 whole jalapeño peppers (optional)
1 (16-oz.) package dried black-eyed peas
1 teaspoon salt


Prep: 10 Minutes
Cook: 1 Hour, 35 Minutes

1. Bring first 6 ingredients and, if desired, jalapeños to a boil in a Dutch oven; cover, reduce heat, and simmer 30 minutes.

2. Rinse and sort peas according to package directions. Add peas and 1/2 tsp. salt to Dutch oven, and cook, covered, 1 hour or until peas are tender. If desired, remove meat from ham hock, finely chop, and return to Dutch oven. Season with remaining 1/2 tsp. salt or to taste.

Created date

December 2006