- 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
How to Make It
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.