Black-Eyed Peas With Ham Hock

Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 1 (16-ounce) package dried black-eyed peas
  • 10 to 12 cups water, divided
  • 1 (1/2-pound) ham hock
  • 1 large onion, whole
  • Salt to taste

Preparation

  1. Sort and wash peas; place in a large Dutch oven. Cover with water 2 inches above peas (about 5 to 6 cups); let soak overnight. Drain peas; cover with remaining water.
  2. Wash ham hock. Add ham hock and onion to peas, stirring gently. Simmer, allowing some steam to escape, 1 hour or until peas are tender. Remove onion; discard. Remove ham hock; remove meat from bone. Dice meat; stir into peas. Add salt to taste.
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