A Mess of Peas

Southern Living
10 to 12 servings


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1 quart water
1 (8- to 10-ounce) smoked ham hock
8 cups fresh field peas
4 to 6 hot peppers in vinegar, drained
1 teaspoon sugar
1 teaspoon salt
1 teaspoon pepper


Bring 1 quart water and smoked ham hock to a boil in a large Dutch oven over medium-high heat. Reduce heat to low, and simmer 30 minutes. Stir in peas and remaining ingredients; cover and simmer 25 to 30 minutes or until peas are done.

Note: For testing purposes only, we used a variety of peas.

Created date

June 2006