Black Eyed Peas With Ham Hocks Recipes

Steps:

• Rinse dried peas thoroughly, sorting any tiny pebbles or other debris.
• In a large stockpot, bring 3 cups of water to a boil with black-eyed peas, ham hocks, salt, pepper, and bay leaf. Reduce to a simmer and cook, uncovered, 1 1/2 hours, or until peas and ham hocks are tender. If ham hocks require further cooking, simmer in water in a separate pot until meat is easily pulled from the bone.
• Cool ham hocks and remove all meat from the bone. Stir ham into the peas, adjust seasoning with salt and pepper as needed, and serve.

Steps:

• Add peas to a large dutch oven.
• Add chicken stock, water, onions and ham hocks.
• Bring to a boil, cover and reduce heat to simmer for 1 hour.
• Remove lid and add chopped garlic and jalapeños, cover and simmer another 30 minutes or until they are tender.
• Season with salt and pepper to taste.
• Remove ham hocks before serving. (You can add the meat from the hocks if you desire. I don't).
• Enjoy.

Steps:

• Place black-eyed peas in a large deep pan.
• Cover with enough water to be about 2-inches deep over peas.
• Bring to a boil, boil 3 minutes, then remove from heat.
• Cover and allow to sit for 1 hour.
• Drain water off of black-eyed peas.
• Add the broth, 2 cups of water, ham hocks, onions, celery, carrots, jalapenos, salt and pepper to the black-eyed peas and bring to a boil.
• Reduce heat and cook, covered, for about 1 hour, or until black-eyed peas are tender, stirring occasionally.

Steps:

• Rinse peas well and pick out dirt and stones (I do not soak mine).
• Add to a large stock pot.
• Fill with water up to a little over half full (you may need to add more water (hot) as you go).
• Add ham hocks, salt and pepper (be careful not to add too much salt because of the ham hocks).
• Bring to a rapid boil for about 20 minutes. stirring so the peas don't stick.
• Put on low and simmer 2 1/2 to 3 hours, stirring every so often.
• When done, you can serve it by itself or over rice.

Steps:

• Place black-eyed peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
• Drain peas. Dice ham and reserve the bone.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Reserve for garnish.
• Saute onion and celery in the bacon drippings over medium heat until softened and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Drain the bacon fat and transfer vegetables to a soup pot.
• Add peas, diced ham, ham bone, tomatoes, lemon juice, bay leaves, Creole seasoning, cayenne, salt, and pepper. Cover with chicken broth and bring to a boil.
• Reduce heat to low and simmer until peas are soft, about 2 hours. Remove bay leaves and ham bone.
• Serve over warm rice with crumbled bacon and green onions sprinkled over top.

Steps:

• Soak peas according to package directions., Transfer peas to a 6-qt. slow cooker; add the next 12 ingredients. Cover and cook on low until peas are tender, 5-7 hours. Sprinkle with cilantro if desired. Serve with rice.

Steps:

• In a large casserole, combine all ingredients except ham hocks and heat to boiling, stirring occasionally.
• Place ham hocks on top of mixture and reduce heat to low. Cover and simmer 2 to 2 ½ hours, or until beans and ham hocks are tender.

Steps:

• Drain peas and put them in a large Dutch oven or heavy-bottomed soup pot. Add ham hock or bone (if using slab bacon, cut it into 2-inch chunks), cover with 10 cups water and turn heat to high. Add salt, onion stuck with cloves, bay leaf, black pepper and allspice.
• Bring to a boil, then reduce heat to a gentle simmer. Skim off and discard any foam that rises to the surface. Simmer for 1 1/2 to 2 hours, until peas are tender. Throughout cooking, add water as necessary, always keeping liquid level 1 inch above surface, stirring with wooden spoon occasionally. Turn off heat. Check broth for salt and adjust seasoning. Mixture should be fairly brothy. With a pair of tongs, remove ham hock, ham bone or bacon. Chop meat and skin in rough pieces and set aside.
• Put a large wide skillet over medium-high heat. Add vegetable oil and heat until wavy. Add garlic and red pepper and let sizzle without browning. Add collard greens and stir to coat. Season with salt and add 1 cup water, stirring to help wilt greens. Add chopped ham and reduce heat to medium, then cover with lid slightly ajar and cook until greens are soft, about 20 minutes. Check seasoning.
• To serve, put greens and meat in low soup bowls, then ladle over hot black-eyed peas. Sprinkle with scallions.

Steps:

• Soak dried peas overnight or longer.
• Sautee the holy trinity and serrano pepper in oil until they sweat. You may want to season the veggies at this point, but beware -- unless you are familiar with the salt content of the hocks, tread lightly.
• Add drained peas and remaining ingredients, except toasted flour, and bring to a boil. Then, cover, and simmer for two hours, or until peas are tender.
• When peas are tender, remove and debone the hocks, chop the meat into bite-sized chunks, and return to pot. Continue to simmer.
• In a sautee pan, toast the flour over medium heat until a medium to dark carmel color -- ten minutes should do the trick. Add it to the peas a bit at a time, and stir after each addition, until desired thickness is achieved.