Such a tasty way to start the new year! I like to serve black-eyed peas over plain cooked rice but you can serve as a side dish if you like. The dish is a little bit spicy as is, but even so I like to add some Tabasco or hot green pepper sauce to give it a little more punch.
I’ve been cooking and eating black-eyed peas on New Year’s Day for years and I think this is one of the best recipes I’ve run across.
Leftovers are even better!
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Spicy Ham Hocks and Black-Eyed Peas
Ingredients
1 (16 ounce) package dried black-eyed peas
3 cups low sodium chicken broth
2 cups water
1 lb smoked ham hock
1 large onion, chopped
2 celery ribs, chopped
2 carrots, diced
1 -3 jalapeno pepper, seeded and minced
1 teaspoon salt
1 teaspoon black pepper
Directions
Place the black-eyed peas in a large deep pan. Cover with enough water to be about 2-inches deep over the peas. Bring to a boil and boil about 3 minutes, then remove from the heat. Cover the pot and allow the peas to sit for 1 hour.
Drain the water off of the 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 the heat and cook, covered, for about 1 hour at a slow simmer, or until the black-eyed peas are tender, stirring occasionally.
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More recipes you might enjoy.
Best Ever Black-Eyed Peas
New Years Hopping John
Simple Brussels Sprouts in Garlic Butter
Recipe based on one by Sue Lau
Photo by ~Nimz~