Black-Eyed Peas


Smoked ham hock adds undeniable flavor to this delicious black-eyed peas recipe.


  • 1 pound dried black-eyed peas

  • 1 meaty smoked ham hock

  • 1 large yellow onion, chopped

  • 3 cloves garlic, smashed

  • 1 tablespoon coarse salt

  • 2 bay leaves


  1. In a large bowl, soak beans overnight covered by at least 2 inches of water. Drain and rinse beans.

  2. Place beans, ham hock, onions, garlic, salt, and bay leaves in a large pot and add water to pot just to cover beans. Bring to a boil, reduce heat, and simmer, stirring occasionally, until beans are tender, 45 minutes to 1 hour.

  3. Remove from heat. Transfer ham hock to a cutting board. When cool enough to handle, discard skin and bones, chop meat, and return meat to the pot. Serve beans directly from the pot using a slotted spoon.

Related Articles