Active Time
1 HR
Total Time
3 HR
Yield
Serves : 8

How to Make It

Step 1    

Cut some of the meat from the ham hock into large chunks. In a large saucepan, combine the ham hock and meat with the onion, jalapeño and water and bring to a boil. Reduce the heat to moderately low and simmer until the meat is tender, about 2 hours.

Step 2    

Add the black-eyed peas to the ham broth and cook over moderate heat, stirring occasionally, until the black-eyed peas are tender, about 45 minutes. Drain the black-eyed peas in a colander. Cut the meat into 1/2-inch pieces; discard the bone. Transfer the meat and black-eyed peas to a bowl, season with salt and pepper and serve.

Make Ahead

The black-eyed peas can be refrigerated for up to 2 days. Let them return to room temperature and reheat gently before serving.

Serve With

Green-Tomato Pickle or any pickled relish.

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