Description
A hearty and flavorful dish featuring black-eyed peas simmered with smoked ham hock, perfect for a comforting meal.
Ingredients
Scale
- 2 cups dried black-eyed peas, soaked overnight
- 1 smoked ham hock (or turkey leg)
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 bay leaves
- 1/4 tsp cayenne pepper (adjust to taste)
Instructions
- Soak the black-eyed peas in plenty of cold water overnight. Rinse before using.
- In a large pot over medium heat, sauté the chopped onion and minced garlic until fragrant.
- Add soaked peas, smoked ham hock, chicken broth, bay leaves, and cayenne pepper. Bring to a boil.
- Reduce heat and cover; simmer for about 1 hour or until peas are tender but firm.
- Remove bay leaves and ham hock; shred meat back into the pot if desired. Serve hot.
Notes
- Adjust cayenne pepper to your heat preference.
- Great served with cornbread or rice.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 40mg