Black-Eyed Peas with Ham Hock
- Level: Easy
- Yield: 8 servings
- Total Time: 1 hr 25 min (not including soaking time)
- Active Time: 20 min
Nutritional Analysis Per Serving:
- Calories: 190
- Total Fat: 9 g
- Saturated Fat: 2 g
- Carbohydrates: 13 g
- Dietary Fiber: 3 g
- Sugar: 2 g
- Protein: 14 g
- Cholesterol: 35 mg
- Sodium: 470 mg
Black-eyed peas are a cherished staple of Gullah cuisine, steeped in tradition and Southern comfort. While they're customarily savored on New Year's Day as a symbol of good fortune, these humble legumes deserve a place on your table throughout the year. This straightforward recipe celebrates their natural earthiness, enriched with the savory depth of smoked ham hock. If overnight soaking slipped your mind, fear notmost packages provide a quick-soak method to get you cooking in no time.
Ingredients
- 1 pound dried black-eyed peas, soaked overnight
- 2 tablespoons canola oil
- 1 medium white onion, chopped
- Kosher salt and freshly ground black pepper
- 3 cloves garlic, minced
- 1 smoked ham hock
- 2 teaspoons ham bouillon paste, such as Better Than Bouillon
Instructions
- Drain and rinse the black-eyed peas thoroughly. Set aside.
- Warm the oil in a Dutch oven over medium-high heat. Add the onion and season generously with salt and pepper. Cook until the onion becomes soft and translucent, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the black-eyed peas and enough water to cover them completely. Nestle in the ham hock and stir in the ham bouillon paste.
- Bring the mixture to a rolling boil. Cover, reduce the heat to low, and simmer gently until the peas are tender and creamy, 45 minutes to 1 hour. Remove the ham hock from the pot and chop the meat into bite-sized pieces. Return the meat to the pot and cook until heated through. Taste and adjust the seasoning with salt and pepper as needed.
