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Michelle's Black-eyed Peas

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


  • 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

  1. 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.

  2. 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.

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