How to Cook Ham Hock and Black Eyed Peas

How to Cook Ham Hock and Black Eyed Peas

Serves: 2

Preparation time: 15 mins

Cooking time: 4 ½ hours

Ingredients needed to make Ham Hock and Black Eyed Peas:

  • 2 cups black-eyed peas, dried
  • 2 lbs ham hocks, smoked
  • 2 medium celery stalks, trimmed
  • 1 cup onions, roughly chopped
  • 1 red chili pepper
  • Salt and freshly ground black pepper

Cooking instructions for Ham Hock and Black Eyed Peas:

  • Dump the meat into a large stock pot and pour in water until it stands an inch above the ham.
  • Continue to cook the mixture over high flame until it starts boiling and reduce it to a simmer.
  • Continue to simmer over slow flame for 2 hours while keeping it covered partially, until the ham hocks are cooked enough to be easily pierced by a fork without offering resistance.
  • Rinse the black-eyed peas under running water, until all of the starch and dirt is washed off.
  • Drain them out into the pot with simmering stock and throw in the celery, onion as well as the chili.
  • Sprinkle a dash of ground black pepper into it and give them a nice stir to mix properly.
  • Bring the mixture to a boil over high flame and then bring it down to a simmer.
  • Place a lid on top partially and continue to simmer gently for a couple of hours or until the peas turn soft yet not mushy; add few splashes of water into it in case it tends to dry up.
  • Cook further until the peas are completely cooked and absorb most of the cooking liquid.
  • Adjust the seasonings if necessary and spoon it into serving bowls.
  • Serve hot.

Image credit: Wikimedia Commons

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