Down-Home Black-Eyed Peas recipe

All Recipes Side Dish Beans and Peas

Ingredients

3 cups dry black-eyed peas
12 cups water
3 pounds smoked ham hocks
1 ¼ cups chopped onion
1 cup chopped celery
1 teaspoon salt
⅛ teaspoon cayenne pepper
1 bay leaf
1 (10 ounce) package frozen sliced okra, thawed

Nutrition Info

434.8 calories
carbohydrate: 25.1 g
cholesterol: 77.1 mg
fat: 24.5 g
fiber: 7.7 g
protein: 28.1 g
saturatedFat: 8.4 g
servingSize: -
sodium: 277.1 mg
sugar: 5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pick over the peas, rinse them, and place them in a large Dutch oven or soup pot with the water. Bring the beans to a boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour.

  2. Stir in the ham hocks, onion, celery, salt, cayenne pepper, and bay leaf, bring to a boil, cover the pot, and simmer until the ham hocks are tender, about 1 1/2 hours. Stir in the okra and simmer until tender, 10 to 15 minutes. Remove and discard bay leaf before serving.

Recipe Yield

12 servings

Recipe Note

This country recipe combines black-eyed peas and okra for a down-home country taste. We like to make this recipe in the winter with fried chicken and mashed potatoes.

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