Description
A hearty dish made with black-eyed peas and ham hock.
Ingredients
Scale
- 1 pound black-eyed peas
- 1 ham hock
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 bay leaves
- 1 tablespoon olive oil
Instructions
- Rinse black-eyed peas and soak them overnight.
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and garlic; sauté until soft.
- Add ham hock, soaked peas, chicken broth, salt, pepper, and bay leaves.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 1.5 to 2 hours until peas are tender.
- Remove ham hock, shred meat, and stir back into the pot.
- Serve hot.
Notes
- Store leftovers in the fridge for up to 3 days.
- Can be frozen for up to 3 months.
- Add more broth for a soupier consistency.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 25mg
Keywords: black-eyed peas, ham hock, southern dish