Michelle's Black-eyed Peas

Southern Living
Michelle makes her peas separately and serves them on a bed of rice or simply on the side.
Makes 6 to 8 servings


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1 (16-ounce) package dried black-eyed peas
3 cups low-sodium chicken broth
2 cups water
2 (8-ounce) smoked ham hocks
1 large onion, chopped
1 rib celery, chopped
2 medium carrots, diced
1 small jalapeño pepper, seeded and diced
1 teaspoon salt
1 teaspoon pepper


Place peas in a Dutch oven; add water to cover 2 inches above peas. Bring to a boil; boil 1 minute. Cover, remove from heat, and let stand 1 hour. Drain peas, and set aside.

Bring broth, 2 cups water, and ham hocks to a boil in the Dutch oven over medium-high heat. Cover, reduce heat, and cook 1 hour.

Add peas, onion, and remaining ingredients; cook, covered, 45 minutes to 1 hour or until peas are tender, stirring occasionally.

Created date

October 2003