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Black-Eyed Peas

Yield 6 to 8 servings


  • 3 cups water
  • 4 cups shelled fresh black-eyed peas
  • 1 (3/4-pound) ham hock
  • 1 medium onion, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

How to Make It

  1. Combine all ingredients in a 3-quart Dutch oven; bring to a boil. Reduce heat; cover, and simmer 30 minutes or until peas are tender. Add more water, if needed, to keep peas from sticking to the pan.

Oxmoor House Homestyle Recipes