Southern-Cooked Black-Eyed Peas

Oxmoor House
4 servings


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About 1/4 pound ham hocks
1 teaspoon lemon-pepper marinade
1 quart water
2 cups shelled fresh black-eyed peas, cleaned (about 1 pound unshelled)
Salt to taste


Wash ham hocks; place in a Dutch oven with lemon-pepper marinade and water. Bring to a boil; reduce heat and simmer, uncovered, 1 hour. Add peas; cover and cook over medium heat 1 1/2 hours or until peas are tender. Add salt to taste before serving.

Created date

February 2010