Time 2h Yield 5 Number Of Ingredients 6 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.
Time 9h15m Number Of Ingredients 11 Steps:
Gather the ingredients. Place the peas in a large saucepan or Dutch oven and cover with water to at least 3 inches over the peas. Bring to a boil, reduce heat, then simmer for 15 minutes, drain, and reserve. Place the ham hock, onion, celery, carrots, bacon, cayenne pepper, and garlic in the slow cooker. Add 3 cups of water. Cover the ingredients and cook on high for 1 hour. Add the drained peas to the slow cooker. Set the crock pot on low, cover, and cook for 5 to 7 hours, stirring halfway. Once the cooking time is done, remove the ham hock from the pot, pick the meat, and shred it or chop it depending on your preference. Add the meat back to the peas. Taste for seasoning and add kosher salt and freshly ground black pepper as needed. Stir well. Serve the peas with your favorite sides and enjoy.
Time 2h33m Yield 6-8 serving(s) Number Of Ingredients 10 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.
Time 5h20m Yield 12 servings. Number Of Ingredients 15 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.
More about “spicy ham hocks and black eyed peas recipes”
Time 2h Yield About 12 cups cooked beans, 10 to 12 servings Number Of Ingredients 12 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.
